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Moist chocolate cupcakes filled with sweet cherry compote and topped with creamy chocolate frosting - so rich, so good! Perfect for any celebration or just because you love chocolate and cherry together. The cupcakes are tender and chocolatey, the cherry filling adds a burst of fruity sweetness, and the frosting is smooth and decadent. Every bite is a perfect harmony of flavors and textures.
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Preheat oven to 175°C (350°F).
Whisk together flour, cocoa powder, baking powder, and baking soda in a bowl.
Beat eggs with sugar in another bowl. Add yogurt and vegetable oil, and mix until smooth.
Gradually fold the dry ingredients into the wet mixture until combined.
Pour batter into cupcake liners and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Combine cherries, sugar, and cornstarch in a small saucepan. Add water.
Cook over medium heat until thickened and bubbling, stirring occasionally. Let cool completely.
Core each cupcake and fill the center with the cooled cherry filling.
Melt chocolate and let it cool slightly.
Beat cream cheese with powdered sugar and cocoa powder until smooth.
Add heavy cream and beat until fluffy.
Fold in melted chocolate and mix until combined. Pipe the frosting over the filled cupcakes.
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Use fresh or frozen cherries for the filling, depending on availability.
Ensure the melted chocolate is cooled slightly before folding it into the cream to avoid curdling.
For a more intense cherry flavor, add a splash of cherry liqueur to the filling.
If you don’t have a piping bag, use a zip-top bag with the corner snipped off to frost the cupcakes.
Can I use canned cherries for the filling?
Yes, canned cherries can be used, but make sure to drain them well before cooking.
How do I core the cupcakes?
Use a small knife or a cupcake corer to remove the center of each cupcake, making space for the filling.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting a day in advance and store it in the refrigerator. Let it soften slightly before piping.
What can I use instead of cream cheese?
Mascarpone can be used as a substitute for cream cheese in the frosting.
How do I store the cupcakes?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days.
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