Double Chocolate Cupcakes with Real Cherry Frosting

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This recipe makes 12 standard sized double chocolate cupcakes plus 1 8" pie pans worth of muffin mix for small shapes which are optional. If not making the small shapes you can make 14-16 muffins.

  • Author: Katia
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Diet: Vegetarian



Cupcakes (and small cut out muffin shapes-*optional)

  • 1-8 oz. stick unsalted butter, room temperature
  • 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 Tbsp fine ground coffee (optional)
  • 3/4 cup milk
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2/3 cup cocoa ( I usually use dutch processed cocoa)
  • 2 tsp baking powder
  • 1/4 tsp fine ground sea salt
  • 1 1/2 cup unbleached all purpose flour
  • 1/2 cup bittersweet chocolate chips
  • paper muffin liners
  • olive oil spray
  • *Optional- powdered sugar if making shapes atop cupcakes.

Real Cherry Frosting

  • 8 oz. softened cream cheese
  • 8 oz. softened butter (room temperature, not melted)
  • 1.5 cup powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt
  • heaping 1/2 cup frozen cherries, thawed and liquid well squeezed out

Tools and pans needed

*Optional if making Shapes atop Cupcakes

  • 1- 8" pie pan (preferable glass, but other ok).
  • Sifter for powdered sugar
  • small 1/2 " cookie cutter shapes of choice (I used a heart, "x" and "o" for these in recipe pictures.


To Make Cupcakes (and Shapes if doing so)

  1. Preheat oven to 375 degrees.
  2. Add all sugar, butter and instant coffee to mixing bowl and beat till well creamed.
  3. Add milk and vanilla, then eggs (one at a time) and mix well on low speed till combined, scraping sides as needed.
  4. In a separate bowl add dry ingredients: Cocoa through flour and whisk to combine.
  5. Slowly add cocoa and flour mixture to mixing bowl (about 1/4 cup at a time) and mix at low speed till no more flour visible and no lumps in mixture.
  6. Fold in chocolate chips.
  7. Add paper liners to cupcake pans and spray thin mist of oil over pan and liners.
  8. Line bottom of 8 " pie pan with parchment paper and spray sides with oil.
  9. Fill paper-lined muffin cups about 2/3 full and 8" pie pan about 1/4 inch on bottom, spreading out batter with spatula to edges if need be.
  10. Bake muffin pan about 13-15 mins (check at 12 mins) or till toothpick inserted comes out clean. 8 inch pan bakes 10-11 mins or till toothpick inserted comes out clean. 
  11. Let cupcakes cool slightly on wire racks 5-10 mins before removing from pan.
  12. Then let cool completely on wire rack before frosting.

To Make Frosting

  1. Blend or process all ingredients. (Make sure your cherries are well squeezed as mentioned above. Too much juice will make your frosting too runny.
  2. *Note- If your frosting is too soft from a warm climate, place the frosting in the freezer about 5 mins just to cool more for better frosting of cupcake tops.

To Decorate Cupcakes

  1. Use a ziplock baggie with a hole cut out of corner or an actual cake decorating kit with a wide opening tip to swirl on your frosting.
  2. If making small cupcake topping shapes, 1st flip out your thin cake like pie shape onto a plate. Cut out your shapes with your little cookie cutters. Dust the shapes with powdered sugar with a sifter.
  3. Top your cupcakes with your shapes atop the frosting, pressing them down a little to set them into the frosting.
  4. Present your creations and enjoy!


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