Dark Chocolate Cherry Cupcakes

Rich, velvety dark chocolate and sweet, fruity cherries come together in perfect harmony in these decadent cupcakes.

Moist and fluffy, with a burst of cherry flavor in every bite, these treats are sure to satisfy any sweet tooth.

Perfect for a special occasion or just a Tuesday.

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 cup whole milk, at room temperature
1 cup maraschino cherries, drained and chopped
1 cup dark chocolate chips (at least 60% cocoa solids)
Confectioners’ sugar, for dusting
Fresh cherries, for garnish

Instructions

Preheat your oven to 350°F (180°C). Line a 6-cup muffin tin with paper liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside. In a large bowl, whisk together cocoa powder and butter until well combined.

Add eggs one at a time, whisking well after each addition.

Whisk in vanilla extract. In a small bowl, whisk together milk and maraschino cherry juice (from the jar).

Add this mixture to the cocoa mixture, whisking until smooth.

Add the dry ingredients to the chocolate mixture, whisking until just combined. Fold in chopped cherries and dark chocolate chips.

Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely in the pan.

Dust with confectioners’ sugar and garnish with a fresh cherry.

Notes

Make sure to use high-quality dark chocolate chips with at least 60% cocoa solids for the best flavor. If using a different type of cherry, be aware that the flavor and texture may vary.

Don’t overmix the batter, as this can result in dense cupcakes.

If you want a stronger cherry flavor, use more maraschino cherry juice or add some cherry extract. To ensure even baking, make sure to divide the batter evenly among the muffin cups.

Let the cupcakes cool completely before dusting with confectioners’ sugar to prevent it from getting clumpy.