Cakes and Cupcakes
The Best Cherry Chocolate Chip Cupcakes Recipe
These cupcakes are a celebration of classic flavors, combining the tart pop of real cherries with decadent semi-sweet chocolate chips. They are incredibly moist, easy to whip up in one bowl, and finished with a naturally pink cherry buttercream that looks as good as it tastes.
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 12
- Level
- Easy
- Per serving
- 420 kcal
Method
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk the flour and baking powder. Gradually add this to the wet ingredients, alternating with the milk, starting and ending with the flour.
Gently fold in the chopped cherries and mini chocolate chips using a spatula. Do not overmix!
Fill each cupcake liner about two-thirds full and bake for 20-22 minutes until a toothpick comes out clean.
While the cupcakes cool on a wire rack, prepare the frosting by beating the butter and powdered sugar together. Add the cherry juice slowly until the frosting is light and spreadable.
Pipe or spread the frosting onto the completely cooled cupcakes and garnish with a whole cherry if desired.
Notes
Toss the chopped cherries in a teaspoon of flour before adding them to the batter; this prevents them from sinking to the bottom.
Always use room temperature butter and eggs for a smoother, more aerated batter.
Mini chocolate chips are better than regular ones here as they don't overpower the delicate cherry pieces.
If your frosting is too thin, add more powdered sugar; if too thick, add a tiny splash of cherry juice or milk.
