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–+ servings
chocolate cupcakes with cherry filling

Cherry Filled Chocolate Cupcakes

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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes

Equipment

  • 1 standard 12-cup muffin tin
  • 12 paper cupcake liners
  • 2 medium mixing bowls
  • 1 large mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Small saucepan
  • 1 wire cooling rack
  • 1 small spoon or apple corer
  • 1 piping bag or small zip-top bag (optional, for frosting)

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1/2 cup unsalted butter melted and cooled slightly
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup whole milk room temperature
  • 1/2 cup sour cream room temperature
  • 1 cup cherry pie filling canned; roughly chopped if cherries are large
  • 1 1/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoon unsalted butter for ganache; room temperature
  • 12 whole maraschino cherries for garnish, optional; drained and patted dry

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  • In a medium mixing bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
  • In a large mixing bowl whisk the granulated sugar, brown sugar, and melted butter until smooth and slightly thickened.
  • Add the eggs and vanilla extract to the sugar mixture and whisk until the mixture is pale and well combined.
  • Add the milk and sour cream to the wet ingredients and whisk until smooth and uniform.
  • Gently fold the dry ingredients into the wet mixture with a rubber spatula just until no dry streaks of flour remain, being careful not to overmix.
  • Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  • Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 10 minutes.
  • Carefully remove the cupcakes from the pan and let them cool completely on the wire rack, about 20 minutes.
  • Once cooled, use a small spoon or apple corer to remove a small plug from the center of each cupcake, being careful not to cut through the bottom.
  • Spoon about 1 tablespoon of cherry pie filling into the center of each cupcake cavity, slightly mounding it if needed.
  • For the ganache, place the chocolate chips in a medium mixing bowl and set aside.
  • In a small saucepan heat the heavy cream over medium heat until it just begins to simmer around the edges, then immediately pour it over the chocolate chips.
  • Let the cream and chocolate sit undisturbed for 2 minutes, then add the 2 tablespoons of butter and whisk until smooth and glossy.
  • Allow the ganache to cool for 10 to 15 minutes at room temperature until it thickens to a spoonable but still pourable consistency.
  • Spoon or pipe the ganache onto the tops of the filled cupcakes, gently spreading it to the edges to cover the cherry filling.
  • If desired, place one maraschino cherry on top of each cupcake while the ganache is still soft so it adheres.
  • Let the cupcakes rest at room temperature for at least 10 minutes to allow the ganache to set before serving.

Notes

Extra Tips For the best texture, bring eggs, milk, and sour cream to room temperature so the batter blends smoothly and rises evenly. Avoid overmixing once you add the dry ingredients, as this can make the cupcakes dense instead of tender. If your cherry pie filling is very runny, strain off some of the excess syrup or roughly chop the cherries to keep the centers from becoming soggy. Let the ganache cool until slightly thick so it clings to the cupcakes rather than running off, and if it gets too thick, briefly warm it over a double boiler or in the microwave for a few seconds. These cupcakes taste even better after a few hours as the flavors meld, and they store well in an airtight container at room temperature for a day or in the refrigerator for up to three days; just bring them to room temperature before serving for the best flavor.
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