12 Decadent Dark Chocolate Cherry Cupcakes Recipes

Just when you thought cupcakes couldn’t get any more indulgent, we’ve rounded up 12 decadent dark chocolate cherry cupcake recipes that are sure to delight your taste buds. Perfect for home cooks looking to impress or simply treat themselves, these recipes blend the rich depth of dark chocolate with the sweet tang of cherries. Dive in and discover your next favorite bake!

Dark Chocolate Cherry Cupcakes with Cream Cheese Frosting

Whip up a batch of these decadent cupcakes for a perfect blend of rich dark chocolate and tart cherries. Topped with smooth cream cheese frosting, they’re a crowd-pleaser.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3 tbsp vegetable oil
  • 1 tsp vanilla extract
  • 3/4 cup hot water
  • 1 cup dark cherries, pitted and chopped
• For the frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix until just combined.
4. Gradually add hot water to the batter, stirring until smooth. Fold in chopped cherries.
5. Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick comes out clean.
6. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
8. Frost cooled cupcakes with cream cheese frosting. Optionally, garnish with a cherry on top.

Get ready to enjoy the moist, chocolatey cupcakes with bursts of cherry in every bite. Serve them at room temperature to highlight the frosting’s creaminess.

Vegan Dark Chocolate Cherry Cupcakes

Whip up these Vegan Dark Chocolate Cherry Cupcakes for a decadent treat that’s surprisingly easy to make. Perfect for any occasion, they combine rich chocolate with tart cherries.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
• For the frosting:
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp almond milk
  • 1 tsp vanilla extract
• For the topping:
  • 1/2 cup dark chocolate chips, melted
  • 1/2 cup cherries, pitted and halved

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined.
4. Divide batter evenly among the cupcake liners, filling each 2/3 full.
5. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid overmixing to keep cupcakes light.
6. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
7. For the frosting, beat vegan butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with almond milk and vanilla extract. Tip: For a smoother frosting, sift powdered sugar and cocoa powder.
8. Frost cooled cupcakes with the chocolate frosting.
9. Drizzle melted dark chocolate over the frosting and top with cherry halves. Tip: For a glossy finish, melt chocolate chips with a teaspoon of coconut oil.

Ultra-moist and rich, these cupcakes offer a perfect balance of chocolate and cherry. Serve them chilled for a firmer frosting texture or at room temperature for a softer bite.

Gluten-Free Dark Chocolate Cherry Cupcakes

Now, let’s dive into making these decadent gluten-free dark chocolate cherry cupcakes that are sure to impress.

Ingredients

• For the cupcakes:
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup hot water
• For the cherry filling:
  • 1 cup fresh cherries, pitted and chopped
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix sugar, oil, egg, and vanilla until smooth. Tip: Ensure all ingredients are at room temperature for a smoother batter.
4. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir until just combined.
5. Gradually add hot water to the batter, mixing until smooth. The batter will be thin.
6. Divide batter evenly among the cupcake liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Tip: Do not overmix the batter to keep the cupcakes light.
7. While cupcakes bake, combine cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat for 5 minutes, stirring occasionally, until cherries soften and release juices. Remove from heat and let cool.
8. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then milk and vanilla, beating until smooth and fluffy. Tip: If frosting is too thick, add more milk a teaspoon at a time.
9. Once cupcakes are cooled, use a spoon to create a small well in the center of each. Fill with cherry filling, then frost the tops.

Heavenly rich with a moist crumb, these cupcakes balance deep chocolate with tart cherry. Serve them chilled for a refreshing summer treat.

Dark Chocolate Cherry Cupcakes with Almond Flour

Outstanding for any occasion, these cupcakes blend rich dark chocolate with tart cherries, all on a nutty almond flour base. They’re gluten-free yet indulgent.

Ingredients

• For the cupcakes:
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup honey
  • 1/4 cup melted coconut oil
  • 1 tsp vanilla extract
• For the cherry filling:
  • 1 cup pitted cherries, chopped
  • 2 tbsp honey
  • 1 tbsp lemon juice
• For the frosting:
  • 1/2 cup dark chocolate chips
  • 1/4 cup heavy cream

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a bowl, whisk almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat eggs, honey, coconut oil, and vanilla until smooth.
4. Combine wet and dry ingredients. Mix until just blended.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes, until a toothpick comes out clean.
6. Cool cupcakes on a wire rack.
7. For the filling, simmer cherries, honey, and lemon juice in a saucepan over medium heat for 5 minutes, until thickened. Cool slightly.
8. Cut a small hole in the center of each cupcake. Fill with cherry mixture.
9. For the frosting, melt chocolate chips and heavy cream in a double boiler until smooth. Cool to thicken.
10. Frost cupcakes. Serve immediately or refrigerate.

Heavenly moist with a burst of cherry, these cupcakes are a decadent treat. Try garnishing with fresh cherries or a sprinkle of sea salt for an extra flair.

Keto Dark Chocolate Cherry Cupcakes

Dark chocolate and cherry come together in these keto-friendly cupcakes for a decadent treat. Perfect for those craving something sweet without the guilt.

Ingredients

• For the cupcakes:
  • 1 cup almond flour
  • 1/4 cup cocoa powder
  • 1/2 cup erythritol
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 cup melted coconut oil
  • 1/2 tsp vanilla extract
  • 1/4 cup unsweetened almond milk
  • 1/2 cup chopped dark chocolate (85% cocoa or higher)
• For the cherry filling:
  • 1 cup frozen cherries, thawed
  • 2 tbsp erythritol
  • 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
3. Add eggs, melted coconut oil, vanilla extract, and almond milk to the dry ingredients. Mix until smooth.
4. Fold in chopped dark chocolate. Tip: Ensure the chocolate is evenly distributed for consistent flavor in every bite.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
7. While the cupcakes bake, prepare the cherry filling. In a small saucepan, combine thawed cherries, erythritol, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally, until the mixture thickens. Tip: Use a potato masher to break down the cherries for a smoother filling.
8. Once the cupcakes are cooled, use a spoon to create a small well in the center of each. Fill with the cherry mixture.
9. Serve immediately or store in an airtight container in the refrigerator. The cupcakes are moist with a rich chocolate flavor, complemented by the tartness of the cherry filling. For an extra touch, drizzle with melted dark chocolate before serving.

Dark Chocolate Cherry Cupcakes with Coconut Frosting

Unwrap the joy of baking with these decadent dark chocolate cherry cupcakes topped with creamy coconut frosting. Perfect for any occasion, they’re a hit among chocolate and fruit lovers alike.

Ingredients

For the cupcakes

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup dark cherries, pitted and chopped

For the frosting

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup coconut milk
• 1 tsp vanilla extract
• 1/2 cup shredded coconut

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Fold in chopped dark cherries gently.
5. Divide batter evenly among cupcake liners, filling each 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Cool completely on a wire rack.
7. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, coconut milk, and vanilla extract. Beat until fluffy.
8. Frost cooled cupcakes and sprinkle with shredded coconut.

Bite into these cupcakes to experience the rich dark chocolate paired with tart cherries, all balanced by the sweet, creamy coconut frosting. Serve them at your next gathering for a guaranteed crowd-pleaser.

Spiced Dark Chocolate Cherry Cupcakes

These spiced dark chocolate cherry cupcakes blend rich cocoa with tart cherries for a decadent treat. Perfect for any occasion, they’re easy to make and even easier to enjoy.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup pitted cherries, chopped

For the spice mix:

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Fold in chopped cherries and spice mix until evenly distributed.
5. Divide batter evenly among prepared cupcake liners, filling each 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Dark, moist, and bursting with flavor, these cupcakes offer a perfect balance of sweet and spicy. Serve them with a dollop of whipped cream or a cherry on top for an extra special touch.

Dark Chocolate Cherry Cupcakes with Whipped Ganache

Never underestimate the power of combining dark chocolate and cherries in a dessert. These cupcakes are a testament to that perfect pairing, topped with a luxurious whipped ganache.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tbsp vegetable oil
• 2 tsp vanilla extract
• 3/4 cup hot water
• 1 cup dark cherries, pitted and chopped

For the whipped ganache:

• 1 cup heavy cream
• 8 oz dark chocolate, finely chopped

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
4. Gradually add hot water to the batter, stirring until smooth. Fold in chopped cherries.
5. Divide batter evenly among cupcake liners, filling each 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. For the ganache, heat heavy cream until just boiling. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth.
8. Cool ganache to room temperature, then whip with a mixer until light and fluffy.
9. Pipe or spread whipped ganache onto cooled cupcakes.

Moist and rich, these cupcakes balance the deep flavor of dark chocolate with the tartness of cherries. Serve them with a cherry on top for an extra touch of elegance.

Dark Chocolate Cherry Cupcakes with Fresh Cherry Topping

Perfect for summer gatherings, these cupcakes combine rich dark chocolate with the tartness of fresh cherries. They’re easy to make and even easier to love.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 3/4 cup unsweetened dark cocoa powder
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/3 cup vegetable oil
  • 2 tsp vanilla extract
  • 3/4 cup boiling water
• For the topping:
  • 1 cup fresh cherries, pitted and halved
  • 2 tbsp granulated sugar

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix until just combined.
4. Gradually add boiling water to the batter, stirring until smooth. The batter will be thin.
5. Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
6. While cupcakes bake, toss cherries with sugar in a small bowl. Let sit to macerate.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. Top each cupcake with a spoonful of macerated cherries before serving.

These cupcakes are moist with a deep chocolate flavor, balanced by the fresh, juicy cherries on top. Try serving them with a dollop of whipped cream for extra indulgence.

Dark Chocolate Cherry Cupcakes with Chocolate Chips

Some days call for a decadent treat, and these dark chocolate cherry cupcakes with chocolate chips hit the spot. Simple to make, they’re a perfect blend of rich and fruity.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1 cup dark chocolate chips
  • 1 cup chopped cherries
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup dark cocoa powder
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, mix sugar, oil, eggs, and vanilla until smooth. Tip: Ensure eggs are at room temperature for better mixing.
4. Alternately add dry ingredients and buttermilk to the wet ingredients, starting and ending with dry. Mix until just combined.
5. Fold in chocolate chips and cherries. Tip: Dust cherries with flour to prevent sinking.
6. Divide batter evenly among liners, filling each 2/3 full. Bake for 20-22 minutes, or until a toothpick comes out clean.
7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa, then milk and vanilla. Beat until fluffy. Tip: Sift powdered sugar to avoid lumps.
9. Frost cooled cupcakes and garnish with extra cherries or chocolate chips if desired.

Keep these cupcakes moist and flavorful by storing them in an airtight container. The combination of dark chocolate and tart cherries offers a sophisticated twist on a classic favorite.

Dark Chocolate Cherry Cupcakes with Cherry Jam Filling

Satisfy your sweet tooth with these decadent cupcakes, combining rich dark chocolate and tart cherries for a perfect balance. They’re filled with homemade cherry jam for a surprise in every bite.

Ingredients

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

For the cherry jam filling:

• 2 cups fresh cherries, pitted and chopped
• 1/2 cup granulated sugar
• 1 tbsp lemon juice

For the frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
3. Add eggs, buttermilk, warm water, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth.
4. Fill each cupcake liner 2/3 full with batter. Bake for 20 minutes or until a toothpick comes out clean. Cool completely.
5. For the jam, combine cherries, sugar, and lemon juice in a saucepan. Cook over medium heat for 15 minutes, stirring frequently, until thickened. Cool.
6. Use a cupcake corer or small knife to remove the center of each cupcake. Fill with cherry jam.
7. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then heavy cream and vanilla, beating until fluffy.
8. Frost each cupcake with a piping bag or spatula.

You’ll love the moist chocolate cake paired with the tangy cherry jam. Try topping with fresh cherries for an extra pop of color and flavor.

Dark Chocolate Cherry Cupcakes with a Hint of Espresso

Luscious dark chocolate meets tart cherries in these cupcakes, with a subtle espresso kick to elevate the flavors.

Ingredients

• For the cupcakes:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup brewed espresso, cooled
  • 1 cup dark chocolate chips
  • 1/2 cup dried cherries, chopped
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tbsp brewed espresso, cooled
  • 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat sugar, oil, egg, and vanilla until smooth.
4. Alternately add dry ingredients and buttermilk to the wet ingredients, starting and ending with dry. Mix until just combined.
5. Stir in espresso, chocolate chips, and cherries. Tip: Do not overmix to keep cupcakes tender.
6. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely. Tip: Cooling prevents frosting from melting.
8. For frosting, beat butter until creamy. Gradually add powdered sugar and cocoa, then espresso and vanilla. Beat until fluffy.
9. Frost cooled cupcakes. Tip: Use a piping bag for a professional look.

Bold flavors of dark chocolate and cherry shine, with espresso adding depth. Serve with a dusting of cocoa powder for extra richness.

Conclusion

Greatness awaits in every bite with these 12 Decadent Dark Chocolate Cherry Cupcakes recipes! Perfect for home cooks looking to indulge, this roundup offers a variety of delicious options to satisfy any sweet tooth. We invite you to try these recipes, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!