Chocolate Covered Cherry Cupcakes that Delight Every Bite!

Chocolate Covered Cherry Cupcakes combine a soft chocolate cake, sweet cherry filling, and melted chocolate chips for a small treat that feels special. You can make them at home with simple pantry items and a little time. The cake stays moist, and the cherry filling adds a bright pop in each bite. Chocolate chips inside and on top add a glossy finish and a rich taste. These cupcakes fit any casual get together, a quick dessert after a meal, or a snack with coffee. Bake them for a crowd or make a few to enjoy through the week. They hold up well in a box when you take them to a friend, and they make a home kitchen smell warm and cozy. The steps are clear and the batter mixes quickly. Even if you do not bake often, you will find success when you follow the directions. The recipe uses common tools and easy steps so you can focus on the fun parts, like filling the cups with cherry pie filling and watching the melted chocolate make each cupcake shine. Serve them warm or cool, and try topping with extra chocolate or a single cherry for a bright finish today.

Why You’ll Love These Chocolate Covered Cherry Cupcakes

These cupcakes blend deep chocolate and bright cherry in one small bite. The cake stays soft and moist. A spoonful of cherry filling gives each cupcake a sweet, fruity center. Chocolate chips add texture and a shiny top when they melt. You can bake a batch for a crowd or a few for a quiet treat. They come together with easy steps and common tools. Even new bakers can make them and feel proud. The mix of flavors makes each mouth feel happy, and the look of every cupcake makes the table feel more special, and kids will smile often.

How to Make Chocolate Covered Cherry Cupcakes

Ingredients You’ll Need

1 cup all-purpose flour, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup butter, softened, 2 large eggs, 1/2 cup milk, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup cherry pie filling, 1 cup chocolate chips

Step-by-Step Directions

Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the milk and vanilla extract.
In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Fill each cupcake liner about 2/3 full with batter.
Place a spoonful of cherry pie filling on top of each cupcake.
Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Let cool completely before serving.

How to Serve Chocolate Covered Cherry Cupcakes

Serve these cupcakes at room temperature or slightly warm. Place them on a simple plate or a small tray and add a few extra chocolate chips on top if you like. A single cherry or a small drizzle of melted chocolate makes each one look nice. These cupcakes pair well with a cup of coffee or a glass of milk for a simple snack.

How to Store Chocolate Covered Cherry Cupcakes

Let the cupcakes cool fully before storing. Keep them in an airtight container at room temperature for up to two days. For longer storage, place them in the fridge in a sealed container for up to five days. Bring them to room temperature before serving for the best texture.

Tips for the Best Chocolate Covered Cherry Cupcakes

Use room temperature butter and eggs so the batter mixes well. Do not overmix after you add the flour; mix until just combined. Spoon the cherry filling gently so it stays in the center. Check cupcakes at 18 minutes to avoid overbaking. Let cupcakes cool in the pan for a few minutes before moving them to a rack.

Recipe Variations (if any)

Add chopped nuts to the batter for a crunch. Swap the chocolate chips for white chips for a lighter look. Use a different cherry filling for a tart or sweeter center. Make mini cupcakes and reduce bake time by a few minutes for bite size treats.

Frequently Asked Questions (FAQs)

Q: Can I use frozen cherries instead of cherry pie filling?
A: Yes. Thaw and drain frozen cherries first, then spoon a small amount into each cupcake before baking.

Q: Can I make the batter ahead of time?
A: You can mix the dry and wet parts separately and combine them right before baking. For best rise, bake soon after mixing.

Q: Can I freeze these cupcakes?
A: Yes. Wrap cooled cupcakes tightly and freeze in a sealed container for up to two months. Thaw in the fridge or at room temperature.

Conclusion

For a quick source of quality chocolate treats you can order extras from a local chocolatier, try this option: Order Online | J. Edwards Gourmet — Fine Chocolates & Gourmet …. If you enjoy cherry and chocolate together, you might also like this related dessert for more ideas: Maraschino Cherry Molten Chocolate Cake – Mind Over Batter.

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