Cherry Filled Chocolate Cupcakes

There’s something about breaking into a rich chocolate cupcake and finding a glistening, ruby-red cherry center that feels like a tiny celebration.

These cherry filled chocolate cupcakes are a cozy, bakery-style dessert you can pull together surprisingly fast—perfect for sweet-tooth fans, holiday trays, and anyone who loves a little drama in their dessert.

They’re especially great for busy hosts and beginner bakers: the batter comes together easily, the filling is simple, and the results look impressively “special occasion.”

I still remember a gray Sunday when friends dropped by unexpectedly; a quick batch of these cupcakes turned a dull afternoon into an impromptu coffee-and-dessert gathering, complete with warm chocolate aroma and sticky cherry smiles.

Serve them for Sunday suppers, last-minute cravings, office treats, or as an easy yet elegant finale to a dinner party. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold flavor with rich chocolate and bright, juicy cherry centers
• Feels special enough for celebrations yet simple for beginner bakers
• Hides a fun, jammy surprise inside every moist cupcake
• Tops each cupcake with silky, bakery-style chocolate ganache
• Uses easy-to-find ingredients and canned cherry pie filling

Ingredients

• 1 1/4 cups all-purpose flour — measure with the spoon-and-level method
• 1/2 cup unsweetened cocoa powder — use natural cocoa for classic flavor
• 1 teaspoon baking powder — check it’s fresh for good rise
• 1/2 teaspoon baking soda — helps balance cocoa’s acidity
• 1/4 teaspoon fine salt — enhances overall chocolate flavor
• 3/4 cup granulated sugar — adds sweetness and structure
• 1/4 cup light brown sugar, packed — adds moisture and mild caramel notes
• 1/2 cup unsalted butter, melted and cooled slightly — cooling prevents curdling the eggs
• 2 large eggs, room temperature — room temp helps batter emulsify
• 1 teaspoon vanilla extract — use pure vanilla for best flavor
• 3/4 cup whole milk, room temperature — full-fat milk keeps cupcakes tender
• 1/2 cup sour cream, room temperature — adds richness and moisture
• 1 cup cherry pie filling, canned, roughly chopped if cherries are large — thicker filling keeps centers from getting soggy
• 1 1/4 cups semi-sweet chocolate chips — choose good-quality chips for smooth ganache
• 1/2 cup heavy cream — at least 36% fat for a glossy ganache
• 2 tablespoons unsalted butter, room temperature (for ganache) — adds shine and softness
• 12 whole maraschino cherries, drained and patted dry (for garnish, optional) — drying prevents colored syrup from bleeding into ganache

Step-by-Step Method

Preheat & Prepare Pan

Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners, pressing them gently into the cups so they sit flat. Set the pan aside. Gather all ingredients and equipment so everything is at room temperature and within reach before you begin mixing the batter.

Mix Dry Ingredients

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Break up any lumps of cocoa or flour.

Mix until the color looks uniform and the leaveners are evenly dispersed. Set this dry mixture aside so it’s ready to add to the wet ingredients.

Combine Sugars & Butter

In a large mixing bowl, whisk the granulated sugar, brown sugar, and melted, slightly cooled butter. Whisk until the mixture looks smooth, glossy, and slightly thickened.

Make certain there are no visible lumps of brown sugar. This step helps create a tender cupcake crumb and adds rich flavor.

Add Eggs & Vanilla

Crack the eggs into the sugar mixture. Add the vanilla extract. Whisk vigorously until the mixture becomes paler and thickens slightly.

Make sure the eggs are fully incorporated and the texture is smooth. This helps create structure and a uniform base before adding dairy and dry ingredients.

Incorporate Milk & Sour Cream

Pour in the milk and add the sour cream. Whisk until the mixture is smooth and uniform, with no streaks of dairy visible.

Make certain the sour cream is fully blended, as clumps can affect texture. Room-temperature dairy helps everything mix easily and keeps the batter from curdling.

Fold In Dry Ingredients

Add the dry ingredient mixture to the wet ingredients. Use a rubber spatula to gently fold everything together.

Turn the bowl and lift the batter from the bottom, stopping as soon as no dry streaks remain. Avoid vigorous stirring or overmixing to prevent dense, tough cupcakes.

Fill & Bake Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Tap the pan lightly on the counter to release air bubbles.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

Cool Completely

Place the muffin tin on a wire cooling rack. Let the cupcakes cool in the pan for 10 minutes to set their structure.

Carefully remove the cupcakes and transfer them directly onto the rack. Allow them to cool completely, about 20 minutes, before coring and filling to prevent melting.

Core & Fill with Cherries

Use a small spoon or apple corer to remove a small plug from the center of each cupcake, stopping before the bottom. Spoon about 1 tablespoon of cherry pie filling into each cavity, slightly mounding if needed.

Adjust filling if it seems too runny by straining or roughly chopping cherries.

Warm Cream & Melt Chocolate

Place chocolate chips in a medium mixing bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges.

Don’t let it boil. Immediately pour the hot cream over the chocolate chips, fully covering them, and let sit undisturbed for 2 minutes.

Whisk Ganache & Cool

Add the 2 tablespoons of room-temperature butter to the cream and chocolate. Whisk until the mixture is smooth, glossy, and completely melted.

Let the ganache cool at room temperature for 10 to 15 minutes, until it thickens to a spoonable yet still pourable consistency that clings to cupcakes.

Top & Garnish Cupcakes

Spoon or pipe the ganache onto the tops of the filled cupcakes, gently spreading it to the edges to cover the cherry centers.

While the ganache is still soft, place one maraschino cherry on each cupcake, if desired. Let them rest at room temperature for at least 10 minutes to set before serving.

Ingredient Swaps

• Use plain Greek yogurt instead of sour cream, and any neutral oil (or melted coconut oil) instead of butter in the batter for a slightly moister, budget-friendly cupcake.
• Swap whole milk with any plant milk (oat, almond, soy) and use dairy-free butter and chocolate chips to make the recipe fully dairy-free.
• If cherry pie filling is hard to find, use canned sour cherries cooked briefly with a bit of sugar and cornstarch, or substitute raspberry jam for a different but complementary fruit filling.

You Must Know

– Make-Ahead – To keep the ganache glossy and spreadable for decorating, keep it at room temperature and stir every 5–10 minutes as it cools for up to 30 minutes.

If it firms up past a thick, yogurt-like texture, warm it 5–10 seconds in the microwave and stir until smooth.

Serving Tips

• Serve on a white platter so the dark chocolate and cherries visually pop.
• Add a dollop of whipped cream beside each cupcake for extra indulgence.
• Drizzle plates with cherry syrup or chocolate sauce before placing cupcakes for restaurant-style plating.
• Garnish with fresh mint leaves or chocolate shavings for added color and texture.
• Pair with hot coffee, espresso, or a glass of cold milk for contrast.

Storage & Make-Ahead

Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving for best flavor and texture.

You can bake the cupcakes a day ahead, then fill and glaze later.

Unfilled, unfrosted cupcakes freeze well for up to 2 months.

Reheating

Reheat cupcakes gently to preserve moisture.

Microwave 8–10 seconds, or warm in a 300°F (150°C) oven for 5–8 minutes.

Avoid stovetop direct heat; it dries and scorches.

Black Forest Cake Traditions

Long before we tucked cherry filling into cupcakes, Black Forest cake itself was a full celebration on a plate—deep chocolate layers soaked with kirsch, stacked with whipped cream, and studded with boozy cherries that stained the frosting pink at the edges.

I still picture it on a lace‑covered table, the room smelling like cocoa and sweet syrup, everyone waiting for that first dramatic slice.

When I think about those traditions, a few moments always come to mind:

• The soft hiss of whipped cream hitting cold cake layers
• Grandparents insisting it “must” have kirsch or it doesn’t count
• Glossy cherries slipping down the sides like tiny jewels
• Quiet forks, then happy sighs, as chocolate and cherry melt together

Final Thoughts

Give these cherry filled chocolate cupcakes a try and enjoy how the rich chocolate and bright cherry flavor come together in every bite.

Feel free to tweak the filling, ganache, or toppings to make them perfectly your own.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Affecting Texture Too Much?

You can, and I’d swap the flour for a 1:1 gluten‑free blend with xanthan gum. I’d sift it twice, maybe add an extra spoonful of milk, so the crumb stays soft, tender, and bakery‑sweet.

How Can I Turn This Recipe Into a Full Layer Cake?

You can, and I’d double the batter, bake in two 8-inch pans, then stack with cherry filling between layers, topping everything with a soft ganache that drips slowly, like those old-fashioned bakery window cakes.

What’s the Best Way to Freeze the Cupcakes Individually?

I’d freeze them by chilling frosted cupcakes first, then wrapping each in plastic like a little gift, tucking them into a freezer bag. Later, you’ll unwrap one and it’ll taste like a saved celebration.

Can I Reduce the Sugar Without Ruining the Cupcake Structure?

Yes, you can, but only a bit. I’d cut total sugar by about ¼, remembering sugar’s like scaffolding—too little and cupcakes dry, lose tenderness, and don’t rise into those soft, bakery‑style domes.

How Do Altitude Adjustments Affect Baking Time and Leavening Amounts?

Altitude makes cakes bake faster and rise more, so I’d tell you: raise oven temp slightly, shorten baking time, and gently cut baking powder/soda; you’ll watch tender crumbs set like quiet mountain sunsets.