Wednesday, May 1, 2013

Cherry Filled Chocolate Cupcakes with Vanilla Buttercream

This past weekend, I attended a super fun gingham & carnival themed BBQ thrown by Dustin, the teacher of the cupcakes & cocktails class I took last month! Everyone was asked to bring homemade dish with them and I volunteered to bring cupcakes. My plan was to make these awesome cherry pie stuffed chocolate cupcakes from Bake it in a Cake, but my tiny kitchen and limited counter space makes it really tough for me to roll out pie crust dough, so I adapted the recipe a bit. I filled the chocolate cupcakes with the cherry pie filling but didn't make the mini pie crusts, so they tasted great, but they didn't have the same wow factor when you cut them in half. But I saved myself a good hour of time and was able to get to the BBQ earlier, so it wasn't a total loss! :)

Cherry Filled Chocolate Cupcakes with Vanilla Buttercream
makes 24 cupcakes
adapted from Bake it in a Cake

For the cupcakes...
  • 4 ounces semi-sweet chocolate, broken or chopped into small pieces
  • 1⅓ cups plus 2 tablespoons whole milk
  • 1½ sticks unsalted butter, room temperature
  • 1½ cups granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsweetened cocoa powder
  • 2½ cups unbleached all-purpose flour
  1. Preheat your oven 350°F. Line 2 standard muffin tins with 24 paper liners.
  2. Place the chocolate and 2 tablespoons of the milk in a small microwave-safe bowl and microwave for 20 seconds on high. Stir and microwave for another 20 seconds. Stir the mixture until the chocolate has melted completely and is fully incorporated.
  3. In the bowl of your standing mixer, beat the butter and sugar on medium high speed until light fluffy.
  4. Add the eggs, one at a time, mixing in each egg completely before adding the next. Use a spatula to scrape down the sides of the bowl.
  5. Then, with the mixer on medium-low speed, add the vanilla, baking powder, baking soda, and salt.
  6. Add the cocoa powder.Turn the mixer up to medium-high speed and mix for another 30 seconds, until all the ingredients are well combined.
  7. Scrape down the sides of the bowl and then add the flour in 3 parts, alternating with the milk in 2 parts, mixing until each addition is completely incorporated before adding the next.
  8. Finally, with the mixer on medium-high, drizzle in the cooled chocolate mixture. Continue to mix the batter on medium-high speed for 30 seconds, until smooth and creamy.
  9. Use a 1/4 cup measuring spoon to fill up the cupcake liners almost to the top.
  10. Bake for about 20 minutes, until the cake springs back when you gently press your finger into the top of it.
  11. Allow the cupcakes to cool in the tin for at least 10 minutes before moving to a wire rack to cool completely.
For the filling...
  • 1 cup cherry pie filling (about half of a large can)
  1. Once the cupcakes have cooled, use a cupcake corer to remove the centers of each cupcake.
  2. Using a spoon, fill the center of each cupcake with cherry pie filling until it spills out of the top of the cupcake a little bit. 

For the frosting...
  • 3 sticks unsalted butter, room temperature
  • 4 teaspoons vanilla extract
  • 4-5 cups powdered sugar
  • 24 maraschino cherries for garnish
  1. In the bowl of your standing mixer with the whisk attachment, beat the butter on high speed until light and fluffy.
  2. Add the vanilla extract and mix until combined.
  3. Reduce speed to medium and add the powdered sugar, one cup at a time, scraping down the sides of the bowl with a spatula. Beat until frosting is fluffy and thick.
  4. Fill up a piping bag and top each cupcake with a small swirl of buttercream.
  5. Decorate with a maraschino cherry and enjoy!


  1. These look divine! My mom loves the cherry + chocolate combo. I may have to make her these for Mother's Day!

  2. OMG these are GENIUS. they remind me of this black forest cheesecake (wonder if these could inspire such a recipe.... hmmm) from one of my favorite restaurants that went out of business. omnomnomnom!


  3. Ahh Amy you're killing me with these posts!! They look absolutely delicious :)

  4. Thank you so much for stopping by and for leaving your kind comment, Amy! How fun is that we both turn 27 this month? Such a coincidence :) We should celebrate with some cupcakes :) These look absolutely scrumptious, plus I really love your china!

    Have a lovely day!

    xx Ivana

    Macarons and Pearls

  5. i like your improvised version...these sound delicious!

  6. These look unreal! I am seriously impressed by your cupcake skills!


  7. These look really good! Check out my blog, I bake too~

  8. Omg stop it. This looks too delicious not to eat!

    xo, Yi-chia
    Always Maylee

  9. this is super! such a yummi foooood
    i stay here, love your space

  10. Those look like they would take a long time to make then seconds to eat! LOL!

  11. oh my word amy these cupcakes look amazing!! need to` eat one right now, can you send me one?

  12. Those seriously look so good!! Very impressed with these :)

  13. wow, insta-hungry ! these look so scrumptious girlie!


  14. They look picture-perfect and sound delightful!

  15. Oh dang girl, you made these from scratch!! I'm so impressed. I usually make stuff from a box mix. One time I baked some cinnamon cake and my sister tried it and asked if I made it from scratch. I told her 'Yeah, I scratched the box open.' That's how things go down here.


    Fashion and Beauty Finds

    1. HAHAHA your comment just made me laugh out loud at my desk at work. hilarious!!!

  16. These came out adorable! I love making cupcakes, but I've never tried anything with cherries before. Usually I'm not a big fan, but these look too good to pass up!

  17. This is really amazing love :) I want to try it, someday, in between my day offs..