Best Chocolate Cherry Cupcakes from Scratch

This Chocolate Cherry Cupcakes recipe is the very definition of indulgence. Go ahead. Look it up in the dictionary. I’ll wait. Or you could just make these tasty choc cherry cupcakes and find out for yourself how overly generous they are in both appeal and flavor.

Vegan Black Forest Cupcakes
Choc Cherry Cupcakes are both beautiful and delicious!

These Cherry Chocolate Cupcakes are vegan chocolate cupcakes filled with cherry pie filling and topped with a silky chocolate frosting!

It’s ok to be vegan and be a little indulgent. I know we have this whole “nuts and berries” image to uphold. But I promise I won’t tell a soul how we vegans can really live it up when it comes to desserts. Yep. That secret’s safe with me, so go ahead. Indulge a little.

I was never a fan of those chocolate covered cherry candies. However, I love the flavors of chocolate and cherries. In fact, I even made my own Chocolate Covered Cherries, using fresh cherries and delicious dark chocolate.

The frosting is a typical American buttercream, made with vegan butter, plant-based milk, powdered sugar, and of course, cocoa powder. You’ll love that generous dollop of chocolate frosting on the top of each of these filled cherry-filled cupcakes.

Variations on Chocolate Cherry Cupcake Recipes

Make this cherry cupcake recipe your own with these adaptations:

  • Top cherry filled cupcakes cupcake with a drizzle of melted chocolate chips
  • Sprinkle the tops of cherry filled chocolate cupcakes with cacao nibs for extra crunch of chocolate flavor
  • Top each cupcake with a fresh cherry for a dramatic look
  • Introduce a burst of cherry flavor to the frosting by adding some cherry extract
  • Add a 4 – 5 mashed cherries to my Vegan Vanilla Frosting to make a cherry buttercream frosting. A cherry frosting recipe on these cherry filled cupcakes would add a dramatic flair!
  • You can even add 4 – 5 mashed cherries to the chocolate frosting listed below to make a chocolate cherry icing recipe. Be sure to reduce the amount of plant-based milk used in the frosting so it doesn’t get too soft.
chocolate Cake batter in a bowl with a red and grey spatula.

How to Make Chocolate Cherry Cupcakes

Here are the ingredients you’ll need to make this chocolate cupcake with cherry filling recipe:

  • flour
  • cornstarch
  • cocoa powder
  • baking soda
  • baking powder
  • salt
  • vegan butter
  • sugar
  • plant-based milk
  • apple cider vinegar
  • ground flaxseeds
  • cherry pie filling
Cupcakes in a pan ready to go into the oven.

In this recipe for chocolate cherry cupcakes, first you’ll make the chocolate cupcakes. Once they’re done baking, make divots in the top of each cupcake. That’s where you’ll spoon in a little bit of cherry pie filling into each cupcake.

Looking down on cupcakes with holes in the middle and cherry pie filling spooned in.

I don’t call them chocolate cupcakes with cherry pie filling for nothing!

Several fresh cherries on a wooden cutting board.

The real star of the party with these amazing cherry cupcakes is that silky chocolate frosting! I used a Wilton 1M frosting tip to make that impressive swirl at the top of each of these chocolate cupcakes. I love these tips on How to Frost the Perfect Cupcakes. These are particularly helpful if you’re not used to using frosting bags.

I don’t always use large dollops of frosting on my vegan cupcakes, but every now and then you want to feature an impressive looking dessert!

Love Vegan Desserts?

If you love fruity vegan sweets like chocolate cherry cup cakes, you’ll want to make these:

Three Chocolate Cupcakes infused with delicious cherry pie filling.

I hope you love these cherry pie filling cupcakes as much as we do! I think they’d be perfect for a Valentine’s Day treat! When you make them, share them with me using #namelymarly on Instagram. I love seeing your photos!

Three Chocolate cherry cupcakes sit on a napkin on a wooden table.

Chocolate Cherry Cupcakes with Chocolate Silk Frosting

Enjoy these Chocolate Cherry Cupcakes for an infusion of two amazing flavors, chocolate and cherry. These rich cupcakes are topped with a silky, chocolate frosting. Yield: Approximately 24 cupcakes
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Cherry Cupcakes
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 24
Calories: 366kcal
Author: Marly


Chocolate Cupcakes

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 2/3 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup lite cherry pie filling

Chocolate Silk Frosting


  • Preheat oven to 350 F. Line muffin pans with cupcake liners.
  • In a large bowl stir together the flour, sugar, cocoa powder, baking soda, and salt.
  • In a separate bowl stir together water, vegetable oil, apple cider vinegar, and vanilla. Pour this into the dry ingredients and stir together until combined.
  • Pour the batter into prepared cupcake pans and bake for 20 – 25 minutes until a tester inserted in the center of a cupcake comes out clean. Remove from the oven and set aside to cool.
  • After the cupcakes have cooled, spoon out a hole in the top of each cupcake. Fill each hole with one or two cherries and some of the sauce from the cherry pie filling. Repeat this step for each cupcake.

For the Silky Chocolate Frosting

  • Combine 1 cup of vegan butter, powdered sugar, cocoa powder, and sea salt. Use a mixer or stir by hand until the ingredients are well-incorporated.
  • Add one tablespoon of plant-based milk at a time, stirring in between until you reach a desired silky consistency. Use a Wilton 1M frosting tip to add a decorative flute to the top of each cupcake (or feel free to spread on with a butter knife).


Nutrition Facts
Chocolate Cherry Cupcakes with Chocolate Silk Frosting
Amount Per Serving
Calories 366 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Sodium 266mg11%
Potassium 83mg2%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 48g53%
Protein 2g4%
Vitamin A 360IU7%
Calcium 8mg1%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


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17 Responses to Best Chocolate Cherry Cupcakes from Scratch

    • I agree that it’s a little slow…and the plot is fairly predictable…and yet I find myself drawn to it just the same. It’s sort of like chocolate pudding – sweet, comforting, and predictable…yet still irresistible, especially when so elegantly presented!

    • I’m definitely not one of those “scrape the icing off the cake” kind of people. I love the stuff! And this one was so good I think I could have taken a bath in it or something! But I decided eating on a cupcake was definitely best!

  1. This looks awesome! I can’t wait to try it. I am, however, making this for the first time for a potluck. Since I am no good with the whole math thing, what’s the yield for this recipe? (Please feel free to point out if I missed it.)

    • Hi Mickey – this should yield about 24 cupcakes. These would be perfect at a potluck dinner. i hope you have a great time!

    • Hi Carol. Step 7 in the recipe explains that the cherry pie filling is added after the cupcakes are baked. Hope that helps!!

    • Wait, I just saw a comment answering my question. Never mind, haha. I’m definitely making these this weekend πŸ™‚

    • Maybe I should go ahead and add it to the recipe too!! I’ll do that now. Thanks so much for your comment. I hope you like these cupcakes as much as we did!!!

  2. Well, I have tried this cupcake recipe twice in two days, and I am not thrilled with the results. The texture is like a dense brownie rather than a cupcake, and I did not expect that. Also, they sink in the middle as soon as I pull them out of the oven. I thought the problem with the first batch might have been the baking powder, which was a little past its “best by” date. I bought a fresh can for the second batch. Also, I tried sifting the dry ingredients and I used a little less flour and added a little extra soy milk. I was thrown when the instructions said “pour the batter” into the tins because my batter was really thick like cookie dough (especially the first batch). I scooped it like ice cream. All this being said, my husband and son LOVE the flavor. I also want to say that I made the chocolate silk frosting, and there were no issues whatsoever with that recipe. It tastes divine.

    • Hi Laura! First let me say thanks for your feedback. It’s greatly appreciated. Oftentimes in vegan baking the dough is a thicker consistency. That’s because we rely on gluten from the flour to be the binder (replacing the egg). Based on your feedback I’m going to remake the recipe again this weekend and see if any adjustments need to be made. I’m glad your family liked the flavor…and the frosting! πŸ™‚


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