Are you taking advantage of cherries this season? What do you do when you’ve had your fill of eating fresh cherries? I think of ways to add them to our treats. This week I had to make cupcakes for the end-of-year school party so I made a batch of cherry cupcakes and of course decided to make sure everyone gets a choice of my vanilla cherry cupcakes along with these chocolate versions. Needless to say, they were a huge hit they were all gone instantly.
Why make these cupcakes?
The cupcake batter I used here is my go-to simple chocolate cake batter. The cupcakes are moist, light and fluffy with a tender soft crumb. The yogurt and the hot water in the recipe are what makes them so tender that they easily fall apart. The recipe itself is simple and easy and needs no mixers or special equipment. Just two bowls and a whisk is all you need to mix the cupcake batter. I am filling them with cherry filling which just takes these to the next level. The cherry filling itself takes just 5 minutes to prep and can be made a few days ahead of time. For the frosting, I am using my bakery style frosting which is usually very popular with kids but there are so many other frostings that would be perfect with these cupcakes.
Ingredients and substitutes
Cherries – I am using fresh cherries for the cupcakes and topping but you could also use frozen cherries. Canola oil – Any cooking oil will work as long as it has no flavor. That way it won’t affect the flavor of the cupcakes. Eggs – Always use large size eggs when baking unless specified. The size of eggs varies significantly these days, so as a guide one large egg weighs between 50 to 60 grams. All-purpose flour – I like using all-purpose flour for my chocolate based cakes and cupcakes as it adds more stability with the cocao powder. Cocoa powder – I’ve used plain Dutch-processed cocoa powder here. Yogurt – Yogurt adds a wonderful tender crumb to chocolate cake batters but you can also use sour cream.
Step by step: Chocolate cherry cupcakes
Cupcake batter
Preheat oven to 325°F / 165°C / Gas Mark 3. Line two muffin pans with cupcake liners. Wet ingredients – Combine the eggs, yogurt, vanilla extract, and vegetable oil. Use a whisk to make sure the eggs are well incorporated and there are no lumps.Pro tip – I like to whisk the yogurt first to ensure no lump, then add the eggs, oil, and vanilla extract.
Dry ingredients – Use a bowl large enough for the final batter. Add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix them well together with a whisk.Pro tip – use fine grain sugar so it will dissolve in the batter easily. Combine wet to dry – Make a well in the center of the dry ingredients and pour in the wet ingredients. Combine well then add the hot water.Pro tip – Use a whisk to combine the two slowly so you have a smooth, not lumpy batter. Divide the batter between the prepared cupcake liners. and bake in the preheated oven for about 20 to 25 minutes (mine took 20 mins). Cool in the pan for 5 minutes then transfer to a cooling rack to cool completely.Pro tip – leaving the cupcakes in the pan for longer than 5 minutes can cause the cupcake to separate from their liners due to steam.
Cherry filling
Place cherries in a saucepan with the sugar, lemon juice, and half the water (¼ cup). Heat on low to medium until sugar is dissolved. In a separate bowl, combine the remaining ¼ cup water with the cornstarch. Combine well and add to the saucepan. Continue to cook on low – the mixture will thicken and look glossy. When thick enough to coat the back of a wooden spoon or spatula it’s ready. Cool completely before using.Pro tip – The filling will thicken some more as it cools. If necessary add 1 to 2 tbsp hot water to bring to the right consistency.
Frosting
In the bowl of a stand mixer cream the butter and vegetable shortening for about 2 minutes, until light and fluffy. Add cornstarch to the water and add it to the creaming mixture. Continue to cream until it’s a smooth mixture again. Then, add vanilla extract followed by powdered sugar one cup at a time. Once all the sugar is in – whip the buttercream for a good three minutes until light and fluffy.
Assemble
Save a few tablespoons of liquid from the cherry filling to drizzle on the frosted cupcakes later. Core each cupcake in the center and add a generous teaspoon of the filling in the hole. Cut the cored piece in half and place it back on the filling to close the top like a lid.Pro tip – You can use a cupcake corer or a knife to cut a small circle on the top of the cupcake. Remove the center out. Transfer the frosting to a piping bag with a star nozzle. Pipe a generous swirl on top of each cupcake. Drizzle with the saved liquid from the cherry filling and top with a fresh cherry.
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Frequently asked questions
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