JUMP TO RECIPE
My work held a cupcake contest this year for Valentine’s Day, and although mine wasn’t the winning recipe to the judges, I think I won the people’s choice award with my Chocolate Cherry Surprise Cupcakes. I used my mom’s chocolate cake recipe as the base, hollowed out the center, and filled each cupcake with Morello cherries. Then each cupcake was topped with fluffy chocolate buttercream frosting and a white chocolate heart.
What’s not to love about these little darlings? I know they will be a hit with you and your family!
Looking for more cupcake recipes? Check out our Peaches and Cream Cupcakes or our Peanut Butter and Jelly Cupcakes for two more great recipes.
Chocolate Cherry Surprise Cupcakes Recipe
Servings: 24
Total Time: 15 minutes
Mom’s Chocolate Cake, below, baked in 24 cupcake liners
Chocolate Buttercream, above
1 jar Morello cherries, juices drained (I use these from Aldi)
Using a paring knife, hollow out the center of the cupcakes, making sure to leave some of the bottom intact.
Fill each cupcake with 3 Morello cherries. Smash them down a tiny bit to make them fit.
Frost your cupcakes as desired, either using a small palette knife or a piping bag.
Top each cupcake with a white chocolate heart, if desired.
Cooking Note
To make the white chocolate hearts, melt 3/4 cup of white chocolate chips with a teaspoon of oil in the microwave for 2 minutes, stirring every 30-seconds. Pour the melted white chocolate into a zip-top bag or a small piping bag and pipe 24 hearts onto a piece of parchment or wax paper set on top of a cookie sheet/sheet tray. Place sheet tray into the fridge for 1 hour to cool and harden the hearts.
Mom’s Chocolate Cake Recipe
Servings: 24
Total Time: 30 minutes, plus 2 hours cooling time
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
3/4 cup cocoa powder
2 large eggs
1/2 cup (4 ounces) vegetable oil
3/4 cup (6 ounces) brewed coffee, chilled
3/4 cup (6 ounces) milk
1 teaspoon vanilla extract
Preheat oven to 350 F. Line 2 12-cup cupcake tins with paper liners; set aside.
This cake is made with the all-in-one method. Whisk all of the dry ingredients together (the first 6 ingredients above). Then mix all of the wet ingredients into the dry ingredients.
Pour the batter about 2/3 of the way full. Bake for approx. 10 minutes, or until the tops of the cupcakes are springy and a toothpick inserted into the center comes out mostly clean.
Cool the cupcakes for at least 2 hours before proceeding with the filling and decorating.
Chocolate Buttercream Recipe
Servings: 24 (Makes 2 ½ cups)
Total Time: 5 minutes
1 cup (2 sticks) unsalted butter, softened
3 1/2 cups powdered sugar
1/2 cup cocoa powder
4 tablespoons heavy cream (can use half-and-half or milk too)
1/2 teaspoon Kosher salt
2 teaspoons vanilla extract
Beat all of the ingredients together in a stand mixer, or in a large bowl using a hand mixer, until evenly combined.
Cooking Note
The frosting will cover 24 cupcakes, but if you want to be able to big large swirls on the top of the cupcakes, I would double the recipe.
If you make and enjoy any of my recipes, please leave a comment below, and don’t forget to tag me in your pictures on Instagram (@bookishkitchen #thebookishkitchen)! I love seeing my followers recreating my recipes.
