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Valentine's chocolate cupcakes
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5 from 4 votes


These chocolate Cupcakes for valentines Day are full of real chocolate. Filled with cherry jam and topped with real fresh whipped cream. Decorated with some cute Valentine sprinkles.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate cupcakes, chocolate dessert, cupake, cupcakes with cherry, valentine's dessert
Servings: 12 cupcakes
Calories: 453kcal
Author: Julia


For cupcakes

  • 1 cup (120 g) all-purpose flour sifted
  • 1 tsp baking powder
  • 1/4 cup (25 g) cocoa powder sifted
  • 1/4 tsp salt
  • 3/4 cup (185 g) butter softened
  • 3/4 cup (150 g) brown sugar
  • 2 extra large eggs
  • 1 tsp vanilla extract
  • 2/3 cup (155 ml) vegetable oil
  • 1/2 cup (80 g) bittersweet chocolate chips melted


  • 3/4 (180 ml) cup cherry pie filling


  • 1 (250 ml) cup whipped cream chilled
  • 1/2 (50 g) cup confectioner sugar (icing sugar)
  • sugar sprinkles or sugar hearts


  • Prepare cupcake tin for 12 cupcakes with cupcake papers cups and preheat the oven to 160 °C/ 325 F.
  • In a large bowl, combine all dry ingredients (except brown sugar). Sift the flour & cocoa powder first, then add baking powder, salt and set aside.
  • Melt the chocolate in the microwave. In medium microwave proof bowl, power 70% for 1 minute. Remove from the microwave, stir and set aside.
  • In a large bowl of stand electric mixer, cream softened butter and brown sugar together on high until light and fluffy. (About 3-5 minutes).
  • Add these following ingredients: two extra large eggs, vanilla extract, vegetable oil and melted chocolate. Let each ingredient to get well combined after each addition.
  • At the end add the dry ingredients reserved earlier. And mix them together with wet ingredients.
  • Divide the mixture equally into the cupcake tin; use ice cream scoop and add 1 and 1/2 scoop into each tin. Place the cupcake tin in a preheated oven and bake for 20-25 minutes. At the end insert a skewer, if it comes out clean, the cupcakes are done.
  • Allow cupcakes to stand in the tin on a cooling rack for 10 minutes, then carefully remove and allow cooling completely.

Filling for the cupcakes

  • 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.


  • In the medium bowl, with electric mixer and whisk attachment, whisk on medium-low speed chilled whipping cream until frothy. Add confectioner sugar and increase the speed to high. Whip until the mixture thickens.
  • Use disposable pastry bag and fill it with whipped cream. Cut 1/2" inch of pastry bag and pipe the whipped cream onto cupcake with circular motion. Sprinkle with sugar sprinkles or sugar hearts.