Cherry Cupcakes with Dark Chocolate Frosting
These moist, tender cherry cupcakes are bursting with fresh fruit flavor and topped with a rich, velvety dark chocolate frosting. The perfect balance of sweet and tart makes them a standout dessert for any occasion.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened to room temperature
- 2 large eggs room temperature
- 1 cup fresh cherries pitted and finely chopped
- 1/2 cup buttermilk room temperature
- 1 tsp vanilla extract
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1 cup dark chocolate chips for frosting
- 1/2 cup heavy cream for frosting
- 2 tbsp unsalted butter for frosting, softened
Notes
Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture. Make-Ahead: Bake the cupcakes up to 2 days in advance and frost the day of serving. The frosting can be made ahead and stored in the refrigerator for up to 3 days; rewhip before using. Variations: Substitute fresh cherries with well-drained canned cherries or frozen cherries (thawed and patted dry). For a dairy-free version, use plant-based butter and a non-dairy creamer. Serving Suggestion: Garnish with a fresh cherry or chocolate shavings for an elegant touch.