Cherry Chocolate Chip Cupcakes
When it comes to desserts, these Cherry Chocolate Chip Cupcakes are where it’s at! Filled with chocolate chips and cherries and topped with a cherry buttercream frosting.
THE PERFECT COMBINATION OF FLAVORS
Let’s face it, I can’t turn down a delicious baked good that is set in front of me. No shame here. When it comes to these Cherry Chocolate Chip Cupcakes, I get weak in the knees. All of my favorite flavors packaged together in one simple handheld treat. I promise you won’t be able to eat just one! If you are a cupcake lover like me, then you have to make this Cherry Chocolate Chip Cupcake recipe – ASAP!
TIPS AND TRICKS ON HOW TO MAKE CHERRY CHOCOLATE CHIP CUPCAKES:
- Do not overfill your cupcake liners. Doing this can cause your cupcake mixture to overflow and be baked onto the pan.
- I use semi-sweet chocolate chips in the batter but feel free to use milk or dark chocolate if you desire.
- Let these cool in the pan slightly before removing to a wire rack to cool completely before frosting.
- Also, I use a Hershey’s chocolate bar to make chocolate shavings for the top, but you can really use any flavor of baking bar that you like.
- Make sure you add in one egg at a time. This ensures that the eggs are distributed evenly throughout the batter.
- I like to use a Wilton 1M piping tip for these, but feel free to decorate how you like.
- To chop the cherries, you can use a small food processor or a knife, whatever is easier for you.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- butter
- sugar
- eggs
- vanilla extract
- all purpose flour
- baking powder
- salt
- milk
- chocolate chips
- maraschino cherries
- powdered sugar
- maraschino cherry juice
HOW TO MAKE CHERRY CHOCOLATE CHIP CUPCAKES:
In a large bowl add the softened butter and sugar.
Beat until light and fluffy and then add in the eggs one at a time, beating between each one.
Mix in the vanilla.
In a small bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture into the wet mixture, mix until well combined.
Slowly add in the milk and continue to mix everything together until the batter is creamy and lump free.
Fold in the cherries and the chocolate chips.
Fill the cupcake liners about ¾ of the way full. Bake for 20-25 minutes, until a toothpick comes out clean. Cool completely before frosting.
In a large bow add the butter and powdered sugar and beat together until it’s thick and creamy in texture.
Add in the maraschino juice, starting with 3 tablespoons.
Mix until combined, continue adding in more maraschino juice, 1 tablespoon at a time, until the desired consistency has been reached.
Fill a piping bag or spread onto the cupcakes with a knife. This will top 18 cupcakes for a tall pipped frosting or 24 cupcakes with a knife spread.
Top each cupcake with some chocolate shavings and a cherry. Chocolate shavings can quickly be made by using a vegetable peeler and running it along the long side of a candy bar.
HOW TO STORE:
- To store this Cherry Chocolate Chip Cupcake Recipe you can leave them out at room temperature in an airtight container and they should be good for up to 3-4 days.
- These can also be frozen, to freeze your Cherry Chocolate Chip Cupcakes let cool completely but do not frost. Place them in an airtight container in the freezer, they should last for up to 4-6 months. Let defrost at room temperature and then frost.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Cherry Chocolate Chip Cupcakes
Ingredients
Cupcakes:
- ½ cup unsalted butter (1 stick), softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- 1 cup mini semi sweet chocolate chips
- 10 ounce jar maraschino cherries, drained and chopped (keeping some of the juice for the frosting.
Frosting:
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 4 cups powdered sugar
- 4-5 tablespoons maraschino cherry juice
Toppings:
- 18 maraschino cherries with stems
- 2 Hershey chocolate bars, for shavings topping
Instructions
- Preheat oven to 350F degrees. Line a cupcake pan with paper liners or spray the wells with a non-stick baking spray.
- In a large bowl, using a hand or stand mixer, beat the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, beating between each one. Mix in the vanilla extract.
- In a small bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture into the batter and mix until well combined.
- Slowly add in the milk and continue to mix everything together until the batter is creamy and lump free.
- Fold in the cherries and the chocolate chips.
- Fill the cupcake liners about ¾ of the way full and bake for 20-25 minutes, until a toothpick comes out clean.
- Cool completely before frosting.
Frosting:
- In a large bowl, beat together the powdered sugar and softened butter until it’s thick and creamy in texture.
- Add in the maraschino juice, starting with 3 tablespoons, and mix until combined.
- Continue adding in more maraschino juice, 1 tablespoon at a time, until the desired consistency has been reached.
- Fill a piping bag with the frosting and frost each cupcake. Or spread the frosting onto the cupcakes with a knife.
- This will top 18 cupcakes for a tall pipped frosting or 24 cupcakes with a knife spread.
- Top each cupcake with some chocolate shavings and a cherry with the stem!
Notes
- Do not overfill your cupcake liners. Doing this can cause your cupcake mixture to overflow and be baked onto the pan.
- I use semi-sweet chocolate chips in the batter but feel free to use milk or dark chocolate if you desire.
- Let these cool in the pan slightly before removing to a wire rack to cool completely before frosting.
- Also, I use a Hershey’s chocolate bar to make chocolate shavings for the top, but you can really use any flavor of baking bar that you like.
- Make sure you add in one egg at a time. This ensures that the eggs are distributed evenly throughout the batter.
- I like to use a Wilton 1M piping tip for these, but feel free to decorate how you like.
- To chop the cherries, you can use a small food processor or a knife, whatever is easier for you.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
are the correct ratios 1 cup and 1/2 cup butter? because in parentheses it says those both equal 1 stick of butter.
Good catch! Are you talking about the frosting?Honestly, I hadn’t made these in a while so I had to go back and look at the in-process photos and it is 2 sticks (1 cup) for the frosting. 🙂