Cherry Filled Chocolate Cupcakes Recipe
The flavor of this Cherry Filled Chocolate Cupcakes Recipe is perfect for dessert fun!
Servings 14 cupcakes
Calories 933kcal
Ingredients
- 1 Cup(s) Flour
- ⅓ Cup(s) Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ Cup(s) White Sugar
- ¼ Cup(s) Brown Sugar
- ⅓ Cup(s) Vegetable Oil
- 1 teaspoon Vanilla
- ½ Cup(s) Buttermilk
- 2 Eggs at room temperature
- ½ Cup(s) Boiling Water
- 12 oz Can Cherry Pie Filling
Frosting:
- 1 Cup(s) softened Butter
- 4-5 Cup(s) Powdered Icing Sugar
- ½ Cup(s) Cocoa Powder
- 2-3 Tablespoons Heavy Whipping Cream
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt optional
Instructions
- Preheat the oven to 350 degrees. Line the tray with cupcake liners.
- Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set it aside.
- Grab a different bowl and beat the sugars, vanilla, oil, and buttermilk for 2 minutes. Make sure that the sugars are dissolved.
- Beat in the eggs and then the flour mixture.
- Add the boiling water and beat carefully.
- Add the cupcake batter to the liners 2/3 full.
- Put in the oven and bake for 18-22 minutes.
- To make the frosting, beat the powdered icing sugar, butter, and cocoa powder for 2 minutes.
- Add the heavy whipping cream, vanilla, and salt. Beat until thick and smooth.
- If you need to add more sugar or cocoa powder, do so.
- Put the frosting into a piping bag with a tip. Set it aside.
- Core out the middle of the cupcake. It should take out about a 1 - 1 1/2 inch middle section. Put in a teaspoon of cherry pie filling.
- Add the frosting to the cupcakes.
- Add any leftover pie filling to a piping bag and drizzle over the top of the frosting.
- Add any remaining cherries on top.
Nutrition
Serving: 1g | Calories: 933kcal | Carbohydrates: 188g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 372mg | Fiber: 1g | Sugar: 168g
