Chocolate Cherry Chip Cupcakes

Chocolate Cherry Chip Cupcakes
Ok, so I’ve only posted like three recipes this entire summer, and two of them have been cupcakes. Don’t judge me, alright!? I’m tired, overwhelmed, and I really, REALLY like sugar. It helps. Plus – I’m part of this whole #cupcakemondays phenomenon so I have a perfectly legitimate reason to solely dedicate my culinary creativity to cupcakes.

Today’s creation? Chocolate cherry chip cupcakes!!!! Trust you me, it deserves ALL four of those exclamation marks. Have you ever had the boxed cherry chip cake flavour? Please tell me you have!! It was one of my most requested birthday cake flavours growing up. I’ve been wanting to recreate that flavour, made from scratch and with real cherries, for a long time now. I’m confident that I’ve done it with these cupcakes!

Chocolate Cherry Chip Cupcakes
I’ve used the cherries that I brought home from the beautiful Okanogan for these beauties. I bought sooo many cherries! And apricots and peaches. I do so love stone fruit season! If you’ve been keeping an eye on my Insta stories, you’ll have seen some of the highlights of our little family vacay. Along with fruit picking, we were lucky in that the weather wasn’t tooo crazy hot while we were there, and the boys got lots of beach time in! Etienne and I even got out for a little lunch date to Mission Hill. We hadn’t done anything like that in SO long, it was so nice! I also visited a beautiful lavender farm and picked up a few little gifts for people.

The drive out there took 4 stops and 10 hours…but it honestly didn’t feel THAT bad. We thankfully had the DVD player going in the back, so Oscar became a zombie and was happy for most of the trip. Wally lost interest in TV but I just kept feeding him snacks. Hattie was not so happy about the drive, but she wasn’t absolutely terrible. And the trip back went so smoothly!! It only took 8.5 hours this time, with 2 stops. Seasoned travelers?! Doubtful. But I’d do the trip again!

I really, really hope you still have some cherries around your local market or grocery store so you can recreate these beauties. Seasonal fruit is such a fleeting romance – make the most of it while you can! I just know those snow flakes are waiting around the corner (cringe).

Now on to the cupcakes! Greek yogurt and buttermilk work together in these cupcakes to ensure they are soft, moist and fluffy. They are probably my two favourite ingredients for muffins and cupcakes; it makes such a difference.

Chocolate Cherry Chip Cupcakes

The frosting is two-toned – don’t be intimidated! If you aren’t into piping bags and tips (I used a Wilton 1A) you could also just pick one of the flavors and double the amount, or make both and then do half and half! If you’d like to try your hand at the swirled icing, check out this helpful video. I first learned this technique at a workshop hosted by a local cupcake company.

Let’s keep Cupcake Mondays alive – we all need a little sugar on the first day of the work week, right? Check out the links below my recipe to see the other awesome cupcakes from my blogger friends!

Chocolate Cherry Chip Cupcakes

Chocolate Cherry Chip Cupcakes

Prep

Cook

Total

Yield 15-16 cupcakes

Enjoy the best of both worlds with these chocolate cherry chip cupcakes. Just like the cherry chip cake mix you grew up with, but made with real cherries and chocolate chips!

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup neutral oil (grapeseed, vegetable, canola)
  • 1/2 cup plain Greek yogurt*
  • 1/2 cup buttermilk
  • 1 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 3/4 cup fresh cherries, pitted and diced
  • 1/2 cup mini chocolate chips

Chocolate Buttercream Frosting

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 1/2 cups icing sugar
  • 1/4 cup cocoa powder
  • 1-2 tbsp heavy cream or milk (as needed)
  • 1 tsp pure vanilla extract

Fresh Cherry Buttercream Frosting

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 1/2 cups icing sugar
  • 1/4 tsp pure almond extract
  • 1/2 cup fresh cherries, diced finely and strained*
  • 1 tsp fresh cherry juice (if needed)

Instructions

  1. Preheat the oven to 350 F. Line two 12-cup muffin tins with cupcake liners. You'll make about 15-16 cupcakes in total.
  2. In a large mixing bowl, sift together the flour, baking soda and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the eggs on medium-high until frothy. Add the sugar and oil, and mix until combined. Add the yogurt, buttermilk and extracts and slowly mix until all of the ingredients are combined. Add half of the flour mixture and slowly beat together. Add the other half and mix until just combined. Using a large wooden spoon, fold in the cherries and chocolate chips. 
  4. Fill the cupcake liners about 3/4 full - do not overfill! Bake the cupcakes for about 18-22 minutes, until a toothpick inserted in the center comes out clean. I like to rotate my pan halfway through the cooking time to ensure even baking! Remove the cupcakes from the oven, cool for 5 minutes and then cool completely on a wire rack before icing.
  5. Prepare the chocolate buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the butter until whipped. Add the cocoa powder and icing sugar and mix on slow until the sugar is incorporated, then add 1 tablespoon of cream and vanilla extract and beat on high until the frosting is the right consistency. Add an additional tablespoon of cream if necessary. Frost the cupcakes immediately.
  6. Prepare the cherry buttercream. n the bowl of a stand mixer fitted with the paddle attachment, or with a handheld electric mixer, beat the butter until whipped. Add the icing sugar, almond extract and fresh cherries and mix on slow until the sugar is incorporated, then add 1 tsp of fresh cherry juice if required. Do NOT add cream, as the frosting will curdle. Frost the cupcakes immediately.

Cupcakes will keep at room temperature on the counter for 2 days; I prefer to store mine in the fridge. They will keep in the fridge for 4-5 days. Un-frosted cupcakes can be frozen for up to 2 months.

Notes

  1. I like to use full fat yogurt, but low-fat works too
  2. Once diced, place the cherries in a fine mesh strainer and press down with the back of a spoon, releasing the juices into a measuring cup below. Reserve the juice for the icing, if necessary

Continue the #CUPCAKEMONDAYS party with some amazing cupcake recipes from my blogger friends, and don’t forget to check out our hashtag on Instagram. You’re in for a serious treat!

Brown Sugar Toffee Cupcakes from Kelly Lynn’s Sweets and Treats

Piñata Cupcakes from A Table Full of Joy

Mojito Cupcakes from Nourish and Fete

Chocolate Banana Cupcakes from The Itsy-Bitsy Kitchen

Enjoy the best of both worlds with these chocolate cherry chip cupcakes. Just like the cherry chip cake mix you grew up with, but made with real cherries and chocolate chips!
 

39 Comments

  1. Pingback: Weaponized Piñata Cupcakes • A Table Full Of Joy

  2. Pingback: Chocolate Banana Cupcakes - The Itsy-Bitsy Kitchen

  3. Pingback: Mojito Cupcakes - Nourish and Fete

  4. Hey, if you’re only going to post a handful of recipes then you can’t go wrong making a few of them cupcakes :). I’m swooning over these! Cherry chip cake was one of my favorites as a kid too, because the little dots of pink were so dang cute. But these beat those out of the park! I’m glad you guys had a great trip and I hope you have a wonderful week!

  5. Missed cherries; it’s figs time over here but this one is definitely a keeper for the next cherries’ season ! Thank you and enjoy the week !

  6. These sounds so tasty! I love cherry season!! Yay for cupcakes on Monday or any day!

  7. It doesn’t matter that there’s only three when they are so amazing like this one!!! Love those pictures

  8. These look so amazing, Katherine. I’ve never had a cherry chip cake, if you can believe that, so I need to change that and maybe start with these! Then I’ll realize what I’ve been missing. Love the colours and swirls in these, so pretty. There’s definitely nothing wrong with lots of cupcake posts, the more the merrier–I say. And you have more to post on #cupcakemondays! haha I’m glad you guys had a wonderful trip, even though it was a pretty long drive. I LOVE Okanagan cherries, they’re so delicious. When I drove through the OK a few years ago, I was in love with all the fresh fruit—esp the cherries! I think I had a fresh fruit pie at every restaurant we stopped at along the road. Hope you’re doing great and having a fabulous summer, girlie! 😀

    • SO nice to hear from you, Dana! You definitely need to change that 🙂 It was a looooong drive but yes, so fun! Next time I visit the OK I think I need to take your advice and get a fruit pie at every stop!! Cheers, my friend!

  9. Pingback: Chocolate Banana Cupcakes – The Itsy-Bitsy Kitchen | Good Cookery

  10. Pingback: Brown Sugar Toffee Cupcakes – Kelly Lynn's Sweets and Treats | Good Cookery

  11. Love anything with fresh cherries! These cupcakes look super fluffy, and the two-toned frosting looks awesome! Sounds like you’re having a great summer Katherine!

  12. LOVE all the cherry flavors here Katherine! These look so yummy and your pictures are GORGEOUS! Pinned!! Happy Cupcake Monday my friend!

  13. These look to die for!! Chocolate and Cherry are so good together! I would have loved to go to that Lavender farm, I’m obsessed with Lavender plants! Your cupcakes are PINNED my dear!

  14. Ben|Havocinthekitchen

    Don’t worry. Summer will be with us for a month, so you have an opportunity to post one (or even two) recipes. The odds that it’s going to be another recipe for cupcakes are pretty…low…or hight (I always confuse this part ha ha). Anyway, cheers to these guys and any subsequent!

  15. Hand full of blog posts with a new born is way too awesome Kathy!! And you have totally nailed it with these cupcakes. Chocolate and cherry combo is so delicious and so pretty too. I love that you’ve used greek yogurt and buttermilk, so moist and soft!!

  16. Two of your three recipes cupcakes? I have no complaints about that! Love chocolate and cherry together and that two toned frosting is absolutely gorgeous! I’ve got to get better at my piping skills! I picked up cherries the other day for $1.99/lb…couldn’t believe it! I’ve been enjoying so many this summer and will be sad when the season ends! I guess I’ll have to freeze a few 😉 That lavender farm looks amazing. Off to look at their site a little more…right up my alley! XO

  17. What a wonderful way to use sweet cherries. Incorporating them, along with the juice, into the frosting is a nice touch. The touch of almond … so good with cherries.

  18. You deserve cupcakes with a baby and two small boys at home….no judgements here! 🙂 These cupcakes are beautiful and I’m loving that two-toned frosting. Great job making your favorite cake from scratch!

  19. From scratch, with two flavored piped frosting?? You get bonus points for making these gems with a wee one + 2 at home!! They look fabulous!!

  20. No judgement here, Katherine! Especially when the cupcakes looks this amazing! And I agree with Liz about the two flavor piped frosting – wowza! And cherry and chocolate for the win – always a delicious combination!

  21. Oh my, these look incredibly delicious!! I can just taste the cherries and chocolate, SO yummy! 😀

  22. i’m sure no one is complaining at all about the slowness of summer blogging- it seems that everyone else has things to do and people to see and summer to enjoy (; these look delicious though (i’m a sucker for cherries and chocolate).

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