These rich chocolate cupcakes are topped with a light meringue-based cherry buttercream.
Chocolate cupcakes topped with meringue buttercream are always a winning combination, in my opinion. This recipe is no exception. The cake batter is very similar to the one I use in my chocolate espresso layer cake, one of the most popular recipes on the blog. The cherry frosting is comprised of my standard meringue buttercream packed with cherries and some orange juice for brightness. You’re going to love these!
Recipe Notes:
- I’ve tested variations of these cupcakes with heavy cream, half & half and buttermilk. Each way will work so I recommend using what you have as opposed to making a special trip to the store.
If your buttercream breaks (it will look like cottage cheese), don’t panic. This has happened to me so many times and it’s actually very easy to fix. It just means that the butter is separating from the egg whites and needs to be brought back together. The best way to fix broken buttercream is to scoop 2-3 tablespoons of it into a small ramekin and microwave it for about 7-10 seconds. With the stand mixer running on high speed, add it back into the buttercream. Keep repeating this process until the buttercream comes back together. Works for me every time. - Check out my post on buttercream basics for more info!
- Love cupcakes? Be sure to check out my Vanilla Maple Whiskey Cupcakes as well as my Pumpkin Spiced Cupcakes with Orange Curd.
Natural Vs. Dutch-Process Cocoa Powder
This recipe uses Dutch-process cocoa powder. Did you know that different types of cocoa powder can produce different results in your recipe? If you’d like to know more about this, check out my post Natural vs. Dutch-Process Cocoa Powder.
Homemade Buttermilk Substitute
Did you know you can make homemade buttermilk from scratch to use in this recipe? Save yourself a trip to the store by checking out my post How To Make Buttermilk Substitute!
Chocolate Cherry Cupcakes
Ingredients
for the cupcakes
- 7 ounces all-purpose flour (approximately 1 1/2 cups)
- 2 ounces unsweetened cocoa powder (approximately 1/2 cup)
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/4 cup buttermilk or half-and-half (see note)
- 1 tablespoon pure vanilla extract
- 9 ounces unsalted butter, room temperature
- 16 ounces granulated sugar (2 cups)
- 4 large eggs, room temperature
for the buttercream
- 8 ounces granulated sugar (1 cup)
- 1/2 cup water
- 6 large egg whites
- 16 ounces unsalted butter, cut into cubes and at room temperature
- 2 tablespoons fresh squeezed orange juice, room temperature
- 2 cups frozen pitted cherries, thawed (fresh pitted cherries work great as well)
Instructions
Prepare the cupcakes:
- Line 2 large muffin tins with cupcake liners. Preheat the oven to 350°F and place oven racks in the upper-middle and lower-middle positions. Lightly spray each liner with baking spray (this is optional, but it will help prevent the cupcakes from sticking to the liners).
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a small bowl or liquid measuring cup combine the buttermilk and vanilla extract.
- In a stand mixer with the paddle attachment, cream the butter and sugar together on medium speed for several minutes. Scrape down the sides and the paddle. Add the eggs on low speed, one at a time, scraping down the sides all the way to the bottom of the bowl, until they’re completely incorporated.
- On medium-low speed, alternate between adding the dry and wet ingredients over the course of a minute, until the ingredients are just mixed evenly. Give the bowl one more scrape, all the way to the bottom, to make sure there are no patches of flour or butter. This step is very important. Turn the mixer back on medium speed for another 30 seconds to bring some structure to the batter.
- Evenly distribute the batter between the cupcake liners. They should each be around 3/4 of the way full. Bake for 22 minutes, or until the center of one of the cupcakes comes out clean with a toothpick. Allow to cool completely before removing from the pan.
Prepare the buttercream:
- Add sugar and water to a medium sized sauce pot. Cover and turn the heat to high. Once the liquid begins to simmer and steam has developed, remove the cover (this helps prevent crystallization). Using a candy thermometer, cook the sugar to the soft boil stage, 235-240 degrees F.
- While the sugar is cooking, whisk the egg whites on high speed in a stand mixer with the whisk attachment until a soft peak has formed.
- Turn the mixer speed down to medium low and very slowly pour the syrup down the side of the bowl into the egg whites. This will make the whites safe to consume. Don’t pour the hot syrup directly into the meringue or you’ll get scrambled eggs.
- Once the syrup is completely incorporated, turn the speed to high and allow the meringue to continue to form a stiff peak while cooling down. Mix on high until the meringue has reached room temperature. To speed up this 15-20 minute process, ice packs can be placed around the bowl.
- While the meringue is cooling, puree the cherries in a blender or food processor. If the cherries are still cold, microwave them briefly until they’re room temperature or lukewarm. Buttercream has a tendency to break when cold ingredients are added.
- When the meringue reaches room temperature, it’s time to add the butter. VERY SLOWLY, with the mixer on medium low speed, begin to add the pieces of chopped butter, allowing each piece of butter to incorporate before adding the next. It’s natural for the meringue to deflate slightly during this process. See notes on how to deal with a broken buttercream if you run into issues during this step.
- Once the butter is incorporated, add the orange juice. Next, begin adding the cherry puree, 2 tablespoons at a time, until it is all incorporated.
- To pipe the cupcakes, place the buttercream in a pastry bag with a decorative tip of choice. Pipe the buttercream evenly onto each cupcake and serve.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Food,Photography & France says
Very nicely seen..
grandbabycakes says
I have gotten so bad at the phone too. Like I used to love to speak to people and now I have resorted to texting or avoiding calls when they come in right away. I seriously don’t know why and its with people I adore. But regardless, these cupcakes are everything! I love them so very very much!
Savory Simple says
I’ve always been bad with the phone. It might have been an excuse for not getting together back in the 80s but now there’s no reason I can’t email or text people about getting together for dinner or drinks! Thanks for the kind words :)
Ashley | Spoonful of Flavor says
I agree that it is sometimes so easy to get lost in the internet that we forget about our real life relationships. I have to make a note to remind myself to call people reguarly. I also need to make a note to make these cupcakes. I love the combination of chocolate and cherry!
Savory Simple says
Thanks, Ashley! I’ve been making more of an effort to get together with people recently and it’s a much better use of my time than putzing around on Facebook.
Naomi Robinson says
I so know what you mean. The internet, texting – it’s so detached. I actually prefer the phone and talking in real time. As for these cupcakes – i want to stuff my face with them.
Savory Simple says
Detached isn’t healthy, I think we’re breeding a new generation of people who are going to lack basic social skills. Thanks for the kind words, Naomi :)
Manali @ CookWithManali says
Oh wow the cupcakes are so so pretty! I love the photography :)
Savory Simple says
Thanks, Manali!
Laura Dembowski says
All the technology we have now makes life really complicated. I have to remember not only are these people not really my friends, but also when they say mean things that doesn’t mean anything either. They don’t really know me. I have found more and more that the real people I know are too caught up in technology to really take time for me anymore. So it’s really a lose-lose situation.
However, these cupcakes are gorgeous. Italian buttercream like that is my favorite and pretty much the only kind of frosting I make anymore. When mine breaks and it always seems to, I put it in the refrigerator for 10-15 minutes and then re-beat it. It always comes together.
Savory Simple says
It really is kind of a lose/lose in some ways. I’ll always be sensitive to mean crap (I have especially thin skin). While some of my friends aren’t as open to getting together as they once were, I have found plenty of people who are still open to hanging out. Especially when I suggest dinner. Food is the great equalizer :)
I’ll have to try that refrigerator trick! That makes a lot of sense, I think it’s all a matter of getting the temperature of the butter and meringue in sync.
Megan {Country Cleaver} says
It’s hard to recognize these things in our lives, but it’s so wonderful you are creating a space to take those real life relationships back and put them on the front burner again. That’s a positive thing we should all strive for.
And making for these cupcakes, too ;)
Savory Simple says
Thanks, Megan :)
theviewfromGreatIsland says
First, your photos are so good I almost forget we’re talking about FOOD here, the colors alone are mesmerizing.
Savory Simple says
Thanks, Susan!
Abby | Lace & Lilacs says
I so agree with what you’ve written in this post, Jennifer. It’s easy to spend more time on the internet texting and tweeting then meeting with friends in real life… after all, you don’t have to leave your house to use your phone. Spending face time (like, actual face time) with the people around us should always be priority.
And these photos! These cupcakes! They’re insanely gorgeous.
Savory Simple says
Thanks, Abby :)
Erin@WellPlated says
I’ve asked myself so many of the same questions regarding the time I spend online. I owe some of my dearest friendships to blogging, but I never want it to be at the expense of those right beside me. It’s a puzzle I’m still trying to solve and a struggle. Unrelated/related: I love chocolate and cherry together, so I wish these cupcakes were beside me in real life too!
Savory Simple says
Thanks, Erin! Hopefully we can all figure out that balance eventually.
marcie @ flavor the moments says
I hate the phone too, and it’s so true — it seems so hard to spend time in person with people. This is a good reminder, and I also want to pin these to remind myself to make these cupcakes! They’re absolutely gorgeous and look like they taste even better!
Savory Simple says
Thanks, Marcie :)
Liz Weber Berg says
Such an important message. It’s a challenge to balance out real life friends with the demands of blogging. As much as I’d love to stay tucked in my cosy house, I always feel rejuvenated when meeting up with my girlfriends. I’m sorry about the betrayal you’ve experienced. I’d have a hard time shaking that off, too. But if someone presented me with a plate of your fabulous cupcakes, my mood would surely be lifted! xo
Savory Simple says
Thanks, Liz :)
Tutti Dolci says
I love these cupcakes, the buttercream is so pretty! I hate the phone too and am totally guilty of hiding behind technology – I blame my introverted temperament but am also trying to be better about coming out of my shell. Easier said than done!
Savory Simple says
It’s especially hard for us introverts. :)
susan williams says
THese cherry cupcakes look amazing. I’m sure they are utterly delicious. Love cherry flavor. Thanks for sharing.
Savory Simple says
Thanks, Susan!
Alice Choi says
Jen, I’m sorry you were wronged by someone. . I do agree that we are living in a digital, device-driven world and I love the idea of putting my phone down and going to for coffee for conversation and friendship and community. . I do, also, however, cherish friendships I have online, most of which I have actually met in person and have seen once or twice in real life. Bloggers are interesting because, I don’t know about you, but I feel a certain connection with these people, some of whom I have never met. . but because they write and share their lives, like real stuff and struggles, I share in that and feel connected to them. Anyways, bottom line: get up off our butts and develop real relationships with people, people who are local and who we can see face to face. . I am embracing that now with new friends in my neighborhood and have been doing a monthly GNO. which, now being winter in Wisconsin, where you REALLY don’t see your neighbors at all b/c everyone is holed up in their houses, is huge! :)