High Altitude Chocolate Cherry Cupcakes

Reminiscent of a box of chocolate covered cherry cordials, these high altitude chocolate cherry cupcakes are as pretty as they are delicious. Moist chocolate cupcakes, made using my high altitude chocolate cupcake recipe, are dark, soft and so fluffy. Chopped cherries in the cake batter keeps the cupcakes moist and flavorful for days. Then I frosted the cupcakes with fluffy cherry buttercream, flavored with a tart cherry juice reduction for the most beautiful pink color and wonderful flavor. Top them with a fresh cherry for a playful finish!

There are so many ways to customize these cupcakes, with fillings like cherry pie filling or cherry preserves, a drizzle of ganache, or chocolate dipped cherries. These lovely and delicious cupcakes would be perfect for any special occasion!

You might also love this Lambeth style chocolate cherry cake, no bake chocolate cherry cheesecake, and Linzer cookies with bourbon cherry jam.

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Why You’ll Love These Cupcakes

Chocolate + Cherries is a Perfect Pair. I always think of baking with chocolate and cherries for Valentine’s Day, but really, it’s perfect any time of year! Tart cherries with rich, dark chocolate is just irresistible.

Incredibly Moist. The chocolate cupcakes are so soft and moist, and even more so with chopped cherries baked right in.

Easy to Make. The cake batter is quick and easy to make with a bowl and whisk!

So Pretty. Who doesn’t love pretty pink frosting on a cupcake?

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cupcakes

• Flour. Plain, all-purpose flour works well for chocolate cake and makes a soft, tender cupcake.
• Sugar. Granulated sugar sweetens the cupcakes and adds moisture.
• Cocoa Powder. Be sure to use a dark, unsweetened, Dutch-processed cocoa powder, not “natural” cocoa powder.
• Baking Powder + Baking Soda. Leavens the cake batter so the cupcakes rise.
• Salt. A pinch of coarse Kosher salt balances the sweetness and enhances the flavor of the chocolate.
• Eggs. Eggs add structure to baked goods, since they help emulsify the batter so it’s tender and fluffy, rather than crumbly.
• Milk + Sour Cream. Use whole milk and full-fat sour cream for the best flavor.
• Vegetable Oil. Keeps the cupcakes moist.
• Vanilla Extract. Flavor.
• Cherries. Chopped cherries in the cake batter keeps these chocolate cherry cupcakes extra moist.

Buttercream

• Tart Cherry Juice. By simmering tart cherry juice into a reduction, you can add maximum cherry flavor to your buttercream without excessive sweetness or moisture. And the color is just gorgeous!
• Butter. Gives the buttercream richness and flavor, and whips up into a light, fluffy frosting.
• Powdered Sugar. Sweetens and thickens the buttercream.
• Meringue Powder. Optional, but it improves the texture and adds stability.
• Salt. Balances the sweetness. If you use salted butter instead of unsalted, you can omit the extra salt.
• Vanilla. Flavor.
• Cherries. Top off each cupcake with a lovely fresh cherry. Make them extra special by dipping them in chocolate first!

Instructions

Cupcakes

• Preheat the oven to 350, and line your cupcake/muffin pans with 18 paper liners. If you only have one pan, you can bake 12 cupcakes at a time, while letting the remainder of the batter rest in the bowl.  Without stirring the batter up after resting, gently scoop the batter and re-fill the pan to bake the remaining cupcakes.
• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
• In a separate bowl, whisk together the eggs, milk, sour cream, oil and vanilla.  Add the wet ingredients to the dry and whisk until well combined, about 1 minute.
• Fold in the chopped cherries. (Note, if filling the cupcakes with jam or pie filling, I’d suggest leaving the chopped cherries out of the cake batter.)
• Use an ice cream scoop or 1/4 cup measuring cup to evenly portion the batter into the pan, filling the cups about 3/4 full.  Bake the cupcakes on the center rack for about 18-20 minutes, until a toothpick comes out clean.  Cool several minutes in the pan, then carefully transfer to a wire rack to cool completely before frosting.

TIP: Make your cupcakes extra special with a filling! Fill them with cherry pie filling or cherry preserves, or even dip them in chocolate ganache before frosting with your buttercream.

Buttercream

• Pour the cherry juice into a saucepan. Over medium high heat, bring the juice to a boil and let the juice boil for several minutes until it’s reduced down to 1/4 cup. Cool completely. If using cherry preserves to flavor the buttercream, puree them in a small food processor to get rid of any chunks of fruit that will clog your piping tip.
• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute on medium speed until smooth. Add the cooled, reduced cherry juice (or the pureed preserves), and beat until smooth.
• With the mixer on low, gradually add the powdered sugar, meringue powder, salt and vanilla.  Increase speed to medium-high and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy. Turn the speed down to “stir” and mix for 1 minute to get rid of air bubbles.
• Pipe the buttercream onto the cooled cupcakes and top with a cherry.

Optional Filling and Decorating Ideas

• Cherry Pie Filling. Remove the center of the cupcakes with a cupcake corer, and fill with cherry pie filling, either homemade or store bought. If I’d thought of it, I would have made (or bought some) pie filling to fill my cupcakes, because it sounds incredible! You could also fill the cupcakes with cherry preserves.
• Chocolate Ganache. A rich chocolate ganache filling, like I did in these chocolate truffle cupcakes would be delicious. Something else I’ve done with this recipe is to dip the top of the unfrosted cupcake in ganache. After the ganache sets, pipe on the buttercream. The extra layer of chocolate ganache between the cupcakes and the buttercream makes them extra decadent!
• Chocolate Dipped Cherries. Before topping your cupcakes with fresh cherries, dip them in melted chocolate.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

Can I leave the chopped cherries out of the cake batter?

You can definitely leave the cherries out, and the chocolate cupcakes will still be incredibly moist. If you’ll be filling your cupcakes after baking them with a cherry filling, I’d also suggest omitting the chopped cherries from the batter. Without the cherries, you’ll get about 15 cupcakes instead of 18.

Should I use fresh cherries, frozen cherries or maraschino cherries?

Both fresh cherries and frozen and thawed cherries work great. Typically, you’ll find sweet dark cherries at your local grocery store. Maraschino cherries wouldn’t be my personal preference, but if you like the candied flavor they add, you could certainly use them.

What if I don’t have a cherry pitter?

A cherry pitter is such a handy little tool, since it makes quick work of pitting fresh cherries. If you bake with a lot of fresh cherries, you should definitely have one on hand. They seem prone to breaking, though, and I’ve broken 2 or 3 of them over the years. Without a cherry pitter, you can still easily pit your cherries, although it will take longer. Simply use a small paring knife to cut around the pit, cutting the cherry in half, much like you would cut a freestone peach. Then, gently twist the two halves, pulling one half of the cherry off the pit. Use your knife to cut the pit out of the other half.

Where can I find tart cherry juice?

Tart cherry juice is usually located on the juice aisle (non-refrigerated) of most major grocery stores. It’s different from sweetened cherry juice blends, which will contain other juices like apple juice, as well as added sugar. Tart cherry juice, though, is extracted from Montmorency cherries, also known as sour cherries or pie cherries. They’re a rich source of antioxidants with many health benefits, and the juice is simply delicious on its own. I always keep some on hand, and drink a glass before bed to help me relax and sleep.

Can I use cherry jam in the buttercream instead of cherry juice?

Of course. I often use jam or preserves in buttercream, to add flavor and natural color. If using cherry jam, be sure to puree it in a small food processor, or the chunks of fruit will clog your piping tip.

Will this recipe work as a layer cake instead of cupcakes?

Absolutely. The recipe below will make enough batter for a 6-inch, 3-layer cake. For the full-size cake recipe, see my high altitude chocolate cake recipe.

Do the cupcakes need to be refrigerated?

These cupcakes should be stored in an airtight container, and can be kept at room temperature for 24 hours. Beyond that, they should be refrigerated, and will stay moist for at least 3 days.

What piping tip did you use?

Tip 6B.

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