Welcome to a world where two classic dessert flavors, sweet cherry and rich chocolate, unite in a symphony of taste. These aren’t just any cupcakes; these are the ultimate Cherry Chocolate Chip Cupcakes, crowned with a luscious cherry buttercream frosting that will undoubtedly become your new favorite indulgence. Imagine biting into a fluffy, moist cupcake studded with bursts of juicy cherries and delightful chocolate chips, all topped with a cloud of perfectly pink, cherry-infused frosting. It’s a treat that promises pure bliss with every mouthful.
The Irresistible Allure of Cherry Chocolate Chip Cupcakes
There’s something uniquely comforting about a homemade cupcake, and when it’s one as flavorful as our Cherry Chocolate Chip Cupcakes, resistance is futile. This recipe brings together the bright, tangy sweetness of maraschino cherries with the deep, satisfying richness of chocolate in a handheld dessert that’s perfect for any occasion. Whether you’re planning a birthday party, a casual get-together, or simply treating yourself to something special, these cupcakes deliver an unparalleled taste experience. The balance of textures – soft cake, chewy cherries, melting chocolate, and creamy frosting – makes each bite an adventure. It’s a combination that appeals to all ages and is guaranteed to elicit smiles.
Expert Tips and Tricks for Baking Perfect Cherry Chocolate Chip Cupcakes
Baking is an art, and a few simple techniques can elevate your Cherry Chocolate Chip Cupcakes from good to absolutely phenomenal. Follow these expert tips for a flawless batch every time:
- Avoid Overfilling Liners: To prevent your cupcake batter from overflowing and baking onto the pan, fill each cupcake liner approximately two-thirds to three-quarters full. This ensures a beautifully domed top and an even bake.
- Choose Your Chocolate Wisely: While semi-sweet chocolate chips provide a classic flavor, feel free to experiment! Milk chocolate chips will add extra sweetness, while dark chocolate chips can introduce a lovely bitter contrast to the cherries. Mini chocolate chips are often preferred for cupcakes as they distribute more evenly without sinking.
- Cool Completely Before Frosting: Patience is key! Allow your cupcakes to cool slightly in the pan for about 5-10 minutes, then transfer them to a wire rack to cool completely. Frosting warm cupcakes will cause the buttercream to melt and slide off, leaving you with a messy, less appealing dessert.
- Homemade Chocolate Shavings: For an elegant touch, make your own chocolate shavings. Simply take a vegetable peeler and run it along the long side of a chocolate bar (a Hershey’s bar works wonderfully, but any baking bar will do). The fresh shavings not only look fantastic but also add an extra layer of chocolatey goodness.
- Incorporate Eggs One at a Time: Adding eggs individually and beating well after each addition helps create a light and airy batter. This method ensures better emulsification, leading to a more tender crumb and preventing a dense texture.
- Personalize Your Piping: While a Wilton 1M piping tip creates a classic swirl, don’t hesitate to get creative! You can use any piping tip you prefer, or simply spread the frosting with an offset spatula for a charming rustic look. The goal is to make them your own.
- Effortless Cherry Chopping: For quick and uniform cherry pieces, a small food processor is ideal. If you don’t have one, a sharp knife and cutting board will do the trick just as effectively. Just be sure to drain the maraschino cherries thoroughly before chopping to avoid excess moisture in your batter.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more efficiently with the sugar, creating a smooth, homogenous batter that traps air for a lighter, fluffier cupcake.
- Do Not Overmix: Once you add the dry ingredients to the wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, chewy cupcakes instead of tender, soft ones.
Gather Your Ingredients
Crafting these delightful cupcakes requires a few pantry staples and, of course, the star ingredients: cherries and chocolate. Ensuring you have everything prepped before you begin will make the baking process smooth and enjoyable. (Full detailed recipe with measurements can be found in the recipe card below.)
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Milk
- Mini Semi-Sweet Chocolate Chips
- Maraschino Cherries (drained and chopped, reserving juice for frosting)
- Powdered Sugar
The Art of Making Cherry Chocolate Chip Cupcakes
Creating these scrumptious Cherry Chocolate Chip Cupcakes is a straightforward and rewarding process. Follow these visual steps to guide you through:
Begin by creaming together the softened butter and granulated sugar in a large bowl. This initial step is crucial for achieving a light and fluffy base for your cupcakes.
Continue beating until the mixture is pale and airy. Then, incorporate the eggs one at a time, ensuring each is fully blended before adding the next. This creates a smooth emulsion, contributing to the cake’s tender texture.
Once the eggs are incorporated, stir in the pure vanilla extract to infuse the batter with its warm, aromatic notes, enhancing the overall flavor profile of your cupcakes.
In a separate, smaller bowl, whisk together the dry ingredients: all-purpose flour, baking powder, and salt. This ensures they are evenly distributed, preventing pockets of leavening agents in your baked goods.
Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to tough cupcakes.
Slowly pour in the milk, continuing to mix until the batter achieves a creamy, smooth consistency, free of lumps. This adds moisture and helps bind the ingredients.
Finally, gently fold in the chopped maraschino cherries and chocolate chips. Distribute them evenly throughout the batter to ensure every bite is bursting with flavor.
Fill your prepared cupcake liners about ¾ full and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely before moving on to the frosting.
For the luxurious cherry buttercream, beat softened butter and powdered sugar in a large bowl until it forms a thick and creamy consistency. This forms the rich base of your frosting.
Gradually add the maraschino cherry juice, starting with 3 tablespoons, and mix until beautifully combined. This imparts the signature cherry flavor and delicate pink hue to the frosting.
Continue to add more maraschino juice, one tablespoon at a time, until your desired frosting consistency is achieved. You want it smooth and pipeable, yet firm enough to hold its shape.
Once cooled, frost each cupcake. You can fill a piping bag for an elegant presentation or simply use a knife or offset spatula for a charming, rustic look. This recipe yields enough frosting for 18 generously piped cupcakes or 24 cupcakes with a knife-spread application.
Finally, garnish each cupcake with a sprinkle of your freshly made chocolate shavings and a whole maraschino cherry with its stem for that perfect finishing touch. These toppings not only add visual appeal but also enhance the delightful combination of flavors and textures.
How to Store Cherry Chocolate Chip Cupcakes
Proper storage ensures your delicious Cherry Chocolate Chip Cupcakes remain fresh and enjoyable for as long as possible. Here’s how:
- Room Temperature Storage: If your cupcakes are frosted with buttercream (which is butter-based and stable), you can store them in an airtight container at room temperature for up to 3-4 days. Ensure they are out of direct sunlight and away from heat sources. Placing a slice of bread in the container can help keep them moist.
- Refrigeration: While not always necessary for buttercream, if your kitchen is particularly warm or if you’re using a cream cheese frosting (not applicable to this recipe, but generally good to know), refrigerating them in an airtight container is best. Bring them to room temperature for about 15-30 minutes before serving for the best flavor and texture.
- Freezing for Later: These cupcakes are also excellent for freezing! To freeze, first allow the baked cupcakes to cool completely. It’s best to freeze them unfrosted. Arrange them in a single layer on a baking sheet and flash freeze for about an hour until firm. Then, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They can be stored in the freezer for up to 4-6 months. When ready to enjoy, thaw them at room temperature for a few hours, then frost and decorate as desired. This is a fantastic way to prep ahead for events or simply have a sweet treat on standby.
Craving More Delicious Recipes? Explore Our Favorites!
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Cherry Chocolate Chip Cupcakes
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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 your oven to 350°F (175°C). Line a cupcake pan with paper liners or lightly spray the wells with a non-stick baking spray.
- In a large mixing bowl, using either a hand mixer or a stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add the large eggs one at a time, beating thoroughly after each addition until fully incorporated. Then, mix in the vanilla extract.
- In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry flour mixture into the wet batter, mixing on low speed until just combined. Be careful not to overmix.
- Slowly pour in the milk and continue to mix until the batter is smooth, creamy, and free of lumps.
- Gently fold in the chopped maraschino cherries and mini chocolate chips until they are evenly distributed throughout the batter.
- Fill each cupcake liner about ¾ of the way full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely in the pan for a few minutes, then transfer them to a wire rack to cool fully before frosting.
Frosting:
- In a large bowl, beat together the softened unsalted butter and powdered sugar until the mixture is thick, creamy, and well combined.
- Add 3 tablespoons of the reserved maraschino cherry juice and mix until fully incorporated.
- Continue adding more maraschino cherry juice, 1 tablespoon at a time, until the frosting reaches your desired smooth and pipeable consistency.
- Transfer the frosting to a piping bag and pipe it onto each cooled cupcake, or simply use a knife or offset spatula to spread the frosting.
- This recipe yields enough frosting for 18 cupcakes with a tall, piped design or 24 cupcakes with a lighter, knife-spread application.
- Top each finished cupcake with a sprinkle of chocolate shavings and a whole maraschino cherry with its stem for decoration. Enjoy!
Notes
- To prevent your cupcake mixture from overflowing and baking onto the pan, do not overfill your cupcake liners.
- While semi-sweet chocolate chips are used in the batter, feel free to substitute with milk or dark chocolate chips if you prefer.
- Ensure cupcakes cool slightly in the pan before transferring to a wire rack to cool completely. This is crucial before frosting to prevent melting.
- For the chocolate shavings, a Hershey’s chocolate bar works well, but any baking chocolate bar can be used to create fine curls with a vegetable peeler.
- Add eggs one at a time, beating well between each addition, to ensure they are evenly distributed and contribute to a light texture.
- Use a Wilton 1M piping tip for a classic swirl, or decorate the cupcakes with frosting using a knife for a simpler look.
- Chopping cherries can be done quickly using a small food processor or a sharp knife, whichever method 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.