Chocolate cupcakes are always a big win in my family. And when I fill them with cherry filling, then it must be the Valentine’s time ❤!! Yeah, the time when we love everybody and everything and chocolate and sweets are all over the house. Let’s indulge in this lovely moment and make chocolate cupcakes with cherry filling.
These days, I am not alone in my kitchen. My daughter is starting to be more curious, what do I cook or bake. So when it comes to decorate Valentine’s cupcakes, she will be around to help me out with these Chocolate cupcakes with cherry filling.
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Chocolate moist cupcakes base
The base for the cupcake is moist and rich chocolate batter and this recipe calls for 12 cupcakes. I always make double doze, because my kids love to decorate and bring it to their teachers for Valentine’s Day. For the cherry filling, I used cherry pie filling, but you can also use any kind of cherry preserve or jelly.
Buttercream or whipped cream
For the butter cream, I have used lightly whipped cream with sugar. But you could also use cream cheese or any other butter cream to decorate the chocolate cupcakes. I prefer lighter cream, because the chocolate cupcakes are already fairly rich and heavy with cherry filling, and so I have decided to combine it with fluffy light whipped cream.
Exciting heart shaped topping
As for the topping, my daughter decided to go with sugar shaped mini hearts and pinkish candy sprinkles. Wilton has many varieties and options to top your Valentine’s treats, so visit your local grocery store and get your decorating fantasy go crazy.
HOW TO MAKE CHOCOLATE BATTER
Start first to melt the chocolate, go easy! When melting chocolate in microwave, always use power 70% and 1 minute at the time. Stir the chocolate, after first minute only few chocolate chips will be melted. Continue to microwave the chocolate in 1 minute intervals at 70% power until it’s completely melted. Stir in between each interval. The amount of chocolate, what we are melting should take more than 3 minutes in total.
In the meanwhile, start to mix butter with brown sugar, in standing mixer, until fluffy. Add one egg at a time and combine until it’s well incorporated. If you egg is too cold it will create crumbly texture, but don’t panic it’s not the end of the world, because once you will start to add in dry ingredients, the butter and the egg will get combined. But always remember to have all ingredients in room temperature, when baking. It will assure you of easy process of baking 🙂
All the dry ingredients should be always sifted, especially the cocoa powder. If you won’t sift the cocoa powder, it will create little cocoa balls in your cupcake batter and it won’t be well incorporated. If you are using self-raised flour, add only half of the baking powder, then the recipe calls for. I always use organic all-purpose flour and this flour doesn’t contain baking powder or any additive for self-raising, this is why my recipe calls for bigger amount of baking powder.
Once all dry ingredients are sifted, add spoon by spoon the dry ingredients in the wet batter. Have your cupcake tin ready with cupcake paper in it. With a help of ice cream scoop, scoop 1 and a half of a scoop into each tin. Bake in preheated oven for 20-25 minutes if using convectional oven. If you use conventional, keep it 5 minutes longer. Once chocolate cupcakes are baked, take the tint out of the oven and let cool on baking rack.
Little trick, for making the holes in the cupcakes. I let the cupcakes cool down overnight, it’s easier to cut out the holes. I am using large tip from Wilton no. 1A to drill the hole. Once the holes are drilled, you will fill it with the cherry pie filling and decorate with whipped cream. Whipped cream is best to be whipped, when very cold. Add the sugar into whipped cream when it’s in a half-way of mixing. You will notice, that it suddenly starts to thicken, this is the time to add sugar. Mix until soft peaks.
Using a plastic pastry bag, either with Wilton tip no. 1A or just simply cut out the tip from the plastic pastry bag (1/2 inch), decorate the cupcakes with sprinkles or sugar hearts.
VALENTINE’S CHOCOLATE CUPCAKES WITH CHERRY FILLING
Preparation time: 30-40 minutes ⭐cooking time: 20-25 minutes⭐ servings: 12 cupcakes
- 1/2 cup dark chocolate chips
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose organic flour
- 1 tsp baking powder
- pinch salt
- 1/4 cup sifted cocoa
Frosting & filling:
- 1 1/4 cups cherry pie filling
- 1 1/2 cups heavy cream
- 1/4 cup icing sugar
- sugar sprinkles or sugar hearts
- Prepare cupcake tin for 12 cupcakes with cupcake papers cups. Preheat the oven to 180 °C/ 375 F.
- Melt the chocolate in a glass bowl, in the microwave, on power 70% for 1 minute. Remove from the microwave, stir and set aside.
- In a large bowl of electric mixer, cream the butter and sugar together on high until light and fluffy. Add the vanilla extract then the eggs one at a time, beating well between each addition.
- Combine sifted flour, baking powder, salt and sifted cocoa and mix into the wet mixture using an on low speed of electric mixer. Fold in the melted chocolate.
- Divide the mixture equally into the cupcake tin (1 & 1/2 ice cream scoop) and place in the oven for 20-25 minutes until well baked and a skewer inserted into a cupcake comes out clean.
- Allow cupcakes to stand in the tin on a cooling rack for 10 minutes, then carefully remove and allow cooling completely. (I let it cool overnight).
- Core each cupcake with the Cupcake Corer or use Wilton tip no. 1A and fill each hole with a teaspoon or two of cherry pie filling.
- Whip the whipping cream until lightly thick, and add the icing sugar, continue whipping until soft peaks.
- Decorate each cupcake with a whipped cream, sprinkle with sugar candies or sugar hearts.
- You can keep your cupcakes in the airtight container up to 3 days, in the refrigerator.
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