Enjoy the best of both worlds with these chocolate cherry chip cupcakes — a modern, from-scratch take on the classic cherry chip cake, made with real fresh cherries and lots of chocolate chips.
I only posted a few recipes this summer, and two of them happened to be cupcakes. No regrets — cupcakes are comforting, quick to make, and endlessly customizable. These chocolate cherry chip cupcakes combine tender, moist cake with juicy fresh cherries and mini chocolate chips, then finish with two complementary buttercreams: a chocolate buttercream and a fresh cherry buttercream. The result is nostalgic, bright, and chocolatey all at once.
Growing up, boxed cherry chip cake was a favorite for birthdays. This recipe captures that familiar flavor, but uses fresh fruit and real ingredients. I used cherries I brought back from the Okanagan — stone fruit season is hard to resist — and the fresh cherry flavor really shines in both the cake and the cherry buttercream.
So, how do you make cherry chip cupcakes?
The cupcake batter uses plain Greek yogurt and buttermilk to keep the cakes soft and moist. Those two ingredients are my go-to when I want tender crumb and a little tang. The batter also includes neutral oil for richness, eggs for structure, and both vanilla and almond extracts to highlight the cherry notes.
For the fruit, you’ll need about 3/4 cup fresh cherries, pitted and diced. If you bake with cherries often, a cherry pitter is a small gadget that will save you time and keep your fingers clean. Fold the cherries and 1/2 cup mini chocolate chips into the batter at the end so they stay evenly distributed without weighing the batter down.
Fill cupcake liners about three-quarters full and bake at 350°F for 18–22 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs. Let the cupcakes cool completely on a wire rack before frosting.
How do you make fresh cherry frosting?
These cupcakes are decorated with two buttercreams: a classic chocolate buttercream and a fresh cherry buttercream. You can pipe one flavor all over if you prefer, or pipe both together for a swirled effect. If you want to swirl two colors, place each buttercream side by side in a piping bag or use two bags inside a larger bag. A simple round tip (like a Wilton 1A) works beautifully for a smooth, bakery-style swirl.
The fresh cherry buttercream uses finely diced cherries that have been strained so the frosting doesn’t become too wet. Beat softened unsalted butter with icing sugar, add almond extract, then fold in the strained cherries and, if needed, a teaspoon of reserved cherry juice to reach the right texture. Important: don’t add cream to this cherry buttercream, as it can cause the mixture to separate.
The chocolate buttercream is straightforward: whip softened butter, add cocoa powder and icing sugar, then add a tablespoon or two of heavy cream (or milk) and vanilla to reach a spreadable consistency. Both frostings are best applied immediately after they’re made.
Description
These chocolate cherry chip cupcakes are a fresh, from-scratch version of the classic cherry chip flavor — tender cupcakes loaded with fresh cherries and mini chocolate chips, topped with chocolate and cherry buttercream.
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
- Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake liners. You will make about 15–16 cupcakes total.
- In a large mixing bowl, sift together the flour, baking soda and salt. Set aside.
- 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 mix slowly until combined. Add half of the flour mixture and mix on low until incorporated; add the remaining flour and mix until just combined. Using a large spoon, fold in the diced cherries and mini chocolate chips.
- Fill the cupcake liners about 3/4 full — do not overfill. Bake for about 18–22 minutes, until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even color if desired. Remove from the oven, allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before icing.
- Prepare the chocolate buttercream. Beat the softened butter until light and fluffy. Add the cocoa powder and icing sugar and mix on low until mostly incorporated. Add 1 tablespoon of cream and the vanilla extract, then beat on high until smooth. Add the second tablespoon of cream only if needed to reach spreading consistency. Frost the cupcakes immediately.
- Prepare the cherry buttercream. Beat the softened butter until whipped. Add the icing sugar, almond extract and the strained, finely diced cherries and mix on low until combined. Add up to 1 tsp reserved cherry juice only if the frosting needs loosening. Do not add cream to this frosting, as it can cause separation. Frost the cupcakes immediately.
Storage: Cupcakes will keep at room temperature for up to 2 days; refrigeration will extend their life to 4–5 days. Unfrosted cupcakes freeze well for up to 2 months.
Notes
- I like to use full-fat Greek yogurt for richness, but low-fat works if you prefer.
- After dicing cherries, place them in a fine mesh strainer and press down with the back of a spoon to collect the juice. Reserve that juice for the cherry frosting if you need to thin it slightly.
Other cupcakes from the blog you’ll love:
- Carrot Cake Cupcakes
- Double Chocolate Beet Cupcakes
- Vanilla Funfetti Birthday Cupcakes
If you try this recipe, take a photo and share it on Instagram — tag @loveinmyoven and use the hashtag #loveinmyoven so others can find your creations. Happy baking and long live Cupcake Mondays!