Cherry Chocolate Brownie Cupcakes
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Packed with rich cocoa and sweet cherry vibes, these cherry chocolate brownie cupcakes are perfect for any gathering. They’re the ultimate treat, offering a burst of flavor in every bite that’ll keep you coming back for more!
Welcome to the world of indulgence, where chocolate meets cherry in a symphony of flavor that’s sure to dazzle your taste buds! The cupcakes are a soft brownie in texture with a kiss of cherry in the middle. The frosting is a stabilized whipped frosting made with an alternate cream cheese option vs. the traditional gelatin added. It’s very light in sweetness and blends perfectly with this cupcake when it’s all put together. They are INCREDIBLY indulgent and delicious (not to mention romantic!), so go ahead and bake to impress with these phenomenal cupcakes!
If you need other great cupcake recipes check out some of these; Key Lime Cupcakes, Rolo Cupcakes with Brown Butter Frosting, Pretty Cake Mix Cupcakes With Vanilla Glaze, and Red Velvet Cupcakes Recipe Made From Scratch.
What You’ll Need to Make Cherry Chocolate Brownie Cupcakes:
Ingredients:
-
unsalted butter
-
semi-sweet chocolate chips
-
eggs
-
sugar
-
flour
-
vanilla extract
Filling:
- cherry pie filling
Frosting:
- cream cheese – softened
- powdered sugar
- heavy whipping cream
- vanilla extract
Toppings:
- maraschino cherries with stems
- chocolate bar (for shaving)
Helpful Kitchen Tools
- Muffin Tin
- Electric Mixer (Splurge)
- Electric Mixer (Budget Friendly)
How to Make Cherry Chocolate Brownie Cupcakes:
Preheat oven to 325 degrees. Line a muffin pan with cupcake wrappers.
In a microwavable bowl, combine the butter and chocolate chips. Cook for 30 seconds, stir and then cook for another 10-20 seconds. Stir the butter and chocolate chips until melted and combined. Set aside to cool.
In a medium sized bowl, whisk together the eggs and sugar until combined.
Add in the flour and vanilla; mix well.
Pour the cooled chocolate into the batter and fold together with a spatula until combined and free of lumps. You have your finished batter!
Fill each cupcake wrapper 2/3 of the way full of batter.
Bake for 25-30 minutes; or until a toothpick inserted into the middle comes out clean. Allow cupcakes to sit for 5 minutes before moving to a cooling rack. Cool before filling and frosting.
For the Filling:
Using a piping tip or a melon baller, scoop a hole out of the middle of the cupcakes.
Spoon the cherry pie filling into the hole, about 1 cherry and some sauce. Set aside.
For the Frosting:
Place a metal mixing bowl into the freezer to chill for 15 minutes.In the chilled bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until smooth and creamy.
Add in the heavy cream…
…and vanilla extract.
Continue beating the mixture until stiff peaks are formed. Note: If using a hand mixer, it will need to get up to a high speed for the cream to form peaks. A stand mixer is best option for this, if possible.
Fit your piping bag with a 1M tip, fill the bag with frosting and pipe swirls onto the filled cupcakes.
Using a vegetable peeler, shave the sides of a chocolate bar and top your cupcakes with the shavings.
Add a maraschino cherry on top.
And you have these BEAUTIFUL cherry chocolate brownie cupcakes ready to serve!
Doesn’t that look like a delicious bite?!
How to Store Cherry Chocolate Brownie Cupcakes:
Place the cupcakes in a container with a sealed top. Store in refrigerator for up to 3 days for best taste. We recommend storing in a container that is tall enough to not smash the top of your beautifully decorated cupcakes! Try this one if you don’t already have a great option.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup semi-sweet chocolate chips
- 2 eggs large
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 tsp vanilla extract
Filling
- 1/2 cup cherry pie filling about 10 cherries + sauce
Frosting
- 1 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Toppings
- maraschino cherries with stems
- chocolate bar for shavings
Instructions
- Preheat oven to 325 degrees. Line a muffin pan with cupcake wrappers.
- In a microwavable bowl, combine the butter and chocolate chips. Cook for 30 seconds, stir and then cook for another 10-20 seconds. Stir the butter and chocolate chips until melted and combined. Set aside to cool.
- In a medium sized bowl, whisk together the eggs and sugar until combined. Add in the flour and vanilla; mix well. Pour the cooled chocolate into the batter and fold together with a spatula until combined and free of lumps. Fill each cupcake wrapper 2/3 of the way full of batter.
- Bake for 25-30 minutes; or until a toothpick inserted into the middle comes out clean. Allow cupcakes to sit for 5 minutes before moving to a cooling rack. Cool before filling and frosting.
For the Filling:
- Using a piping tip or a melon baller, scoop a hole out of the middle of the cupcakes. Spoon the cherry filling into the hole, about 1 cherry and some sauce. Set aside.
For the Frosting & Topping:
- Place a metal mixing bowl into the freezer to chill for 15 minutes.
- In the chilled bowl, using a hand or stand mixer, beat the cream cheese and powdered sugar until smooth and creamy. Add in the heavy cream and vanilla extract. Continue beating the mixture until stiff peaks are formed. Note: If using a hand mixer, it will need to get up to a high speed for the cream to form peaks. A stand mixer is best option for this, if possible.
- Fit your piping bag with a 1M tip, fill the bag with frosting and pipe swirls onto the cupcakes.
- Using a vegetable peeler, shave the sides of a chocolate bar and top your cupcakes with the shavings. Add a maraschino cherry on top.
- To store: Place cupcakes in container with a sealed top. Store in refrigerator for up to 3 days for best taste.
