Best 2 Chocolate Cherry Cupcakes With Cream Cheese Buttercream Frosting Recipes

Indulge in a delightful journey of flavors with our tantalizing chocolate cherry cupcakes, crowned with a luscious cream cheese buttercream frosting. These delectable treats are a symphony of rich chocolate and sweet cherries, perfectly balanced by the tangy cream cheese frosting. Each bite is a burst of joy, leaving you craving more.

This recipe collection features a variety of options to cater to different dietary preferences and skill levels. Whether you're a seasoned baker or just starting out, we have something for everyone. From the classic chocolate cherry cupcakes with a traditional buttercream frosting to gluten-free and vegan variations, there's a recipe here for every occasion.

Our gluten-free chocolate cherry cupcakes are a delightful alternative for those with dietary restrictions. Made with almond flour and coconut flour, these cupcakes are just as moist and flavorful as their traditional counterparts. The vegan chocolate cherry cupcakes are a delectable treat for those following a plant-based diet. With a combination of plant-based milk and vegan butter, these cupcakes are just as rich and decadent as the classic recipe.

For those who love a bit of extra indulgence, our chocolate cherry cupcakes with cream cheese buttercream frosting are the ultimate choice. The luscious cream cheese frosting adds a velvety smooth texture and tangy flavor that perfectly complements the chocolate and cherries.

These chocolate cherry cupcakes are not only delicious but also visually stunning. The vibrant red cherries peeking out from the rich chocolate batter create a captivating presentation that's sure to impress your friends and family.

So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

CHOCOLATE-CHERRY CUPCAKES

Chocolate-Cherry Cupcakes image

If you're a fan of chocolate and cherry, then these cupcakes are for you! Start by making a quick cherry compote to use in both the cupcakes and the frosting for maximum cherry flavor! The cherry buttercream recipe makes enough to generously frost the cupcakes, so keep that in mind when making it!

Provided by Kim

Time 1h40m

Yield 24

Number Of Ingredients 21

Ingredients

2 ½ cups frozen tart cherries, pitted
½ cup white sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 cups all-purpose flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup firmly packed dark brown sugar
½ cup unsalted butter, softened
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup sour cream, at room temperature
½ cup strongly brewed coffee, cooled to room temperature
1 cup unsalted butter, softened
4 cups powdered sugar, or as needed
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons heavy cream

Steps:

Bring cherries, sugar, and lemon juice to a simmer in a medium pot over medium-low heat. Cook until sugar is dissolved, stirring frequently. Remove 2 tablespoons of cherry juice from the pot and place in a small bowl. Stir in cornstarch until thoroughly combined. Add cornstarch mixture to the pot and simmer until thickened and slightly reduced, about 5 minutes more.
Remove compote from heat and cool completely. Measure out 1 cup for the cupcake batter. Reserve remaining compote, about 6 tablespoons, for the frosting.
Preheat the oven to 350 degrees F (175 degrees C). Line or grease two standard 12-cup muffin tins.
Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl. Set aside.
Beat brown sugar, butter, and white sugar together in a large bowl until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract. Mix in 1/3 of the flour mixture, stirring until just combined. Pour in 1/2 of the sour cream and cooled coffee; mix until just combined.
Continue alternating additions of the flour mixture with sour cream and coffee, beginning and ending with the flour mixture, until batter is smooth. Do not overmix. Gently fold in 1 cup cherry compote. Fill each prepared muffin cup 2/3 full of batter.
Bake in the preheated oven until the tops of the cupcakes spring back lightly when touched, 15 to 18 minutes. Cool in the tins for a few minutes before removing to a wire rack to cool completely.
Prepare cherry buttercream while the cupcakes are cooling. Beat butter in a large bowl until light and fluffy. Add powdered sugar, 1 cup at a time, beating well after each addition. Mix in vanilla and salt. Add 2 tablespoons of cherry compote and beat on medium-high speed until thoroughly combined. Repeat twice more with remaining cherry compote, beating well after each addition. Add heavy cream and beat until frosting is fluffy, 2 to 3 minutes.
Spread or pipe frosting over the cooled cupcakes.

Nutrition Facts : Calories 337.5 calories, Carbohydrate 50.8 g, Cholesterol 51.9 mg, Fat 15.1 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 9.3 g, Sodium 214.9 mg, Sugar 39.4 g

CREAM CHEESE BUTTERCREAM FROSTING

Cream Cheese Buttercream Frosting image

The delicious cream cheese buttercream frosting recipe is a great addition to Angie Dudley's Cupcake Pops.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes

Yield Makes enough for about 50 cupcake bites

Number Of Ingredients 4

Ingredients

1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract

Steps:

Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until creamy, about 30 seconds.
With the mixer on low, slowly add sugar, scraping down the sides of the bowls as necessary.
Add vanilla and increase mixer speed to medium. Blend until frosting is fluffy, about 1 minute.

Tips:

Use fresh cherries for the best flavor. If using frozen cherries, thaw them completely before using.
Do not overmix the batter. Overmixing can result in tough cupcakes.
Fill cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing while baking.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting them.
For the best results, make the cream cheese buttercream frosting ahead of time and allow it to chill for at least 30 minutes before using.
Pipe the frosting onto the cupcakes using a star tip for a decorative touch.
Garnish the cupcakes with a cherry on top.

Conclusion:

These chocolate cherry cupcakes with cream cheese buttercream frosting are a delicious and decadent treat that are perfect for any occasion. With their moist chocolate cake, sweet cherry filling, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these cupcakes a try!