Chocolate Cherry Cupcakes
Bring on the Chocolate Cherry Cupcakes. They’re deliciously moist from adding cherry pie filling to the batter, which is made using a box mix. Easy peasy and scrumptious. Top them with your favorite frosting, although I highly recommend my Cherry Cloud Frosting. The sweet flavors of chocolate and cherries together make this a wonderful dessert.
Although I made these into cupcakes, you could also use this same recipe to make a double-layer cake.
For that matter, you could also make it in a 13 x 9″ dish and call it a day.
Basically, whatever it shows on the back of the box mix, you can make it into that, too.
Making Chocolate Cherry Cupcakes
First, the cake mix. I used a Duncan Hines Dark Chocolate Fudge cake mix for these pictures.
You can also use a Devil’s Food, or other chocolate cake mix.
Regardless of which flavor you use, add the eggs called for on the box, then the can of cherry pie filling.
Those are your 3 ingredients.
In other words, don’t add the water and oil listed on the box.
So, this is really a 3-ingredient recipe. Easy, just how I like them.
In a large bowl, mix the eggs with the pie filling.
Once they’re blended thoroughly, add the cake mix.
Mix until everything is combined and there are no dry spots of cake mix anywhere.
Next, let’s pour the batter into the cupcake pans, which will need cupcake liners.
On a side note, there are some really pretty cupcake liners out there.
Baking the cupcakes
You will very likely need to bake the cupcakes a few minutes longer than what the box calls for.
For instance, my box says to bake for 18 – 21 minutes.
I gave the cupcakes the clean-toothpick-test, which told me they weren’t ready.
I set the timer for 2 more minutes, checked again, and they were done.
Simply put, follow the baking directions on the box, but check before taking out.
The pie filling adds a delicious moisture that needs a little bit more oven-time.
The same goes for a double-layer, or a 13 x 9″ cake.
Let the cupcakes cool for a few minutes in the pan, then remove them to a wire rack to cool completely.
Now they’re ready for frosting, or just a dollop of Cool Whip. More choices. More fun!
As shown in the pictures, I topped mine with Cherry Cloud Frosting. So good!
You could also use Chocolate Butter Frosting, which is a chocolate lovers delight.
For more chocolate recipes, enter “chocolate” in the search box at the top of my site, or click here.
You can also search for “cupcakes,” or click here for more cupcake recipes.
Chocolate Cherry Cupcakes
Ingredients
- 21 oz. can cherry pie filling
- 3 large eggs, (amount indicated on box)
- 15.25 oz. box chocolate cake mix
Instructions
- Preheat oven to 350°.
- In large bowl, beat pie filling and eggs together.
- Add cake mix until thoroughly blended.
- Pour batter into cupcake liners and bake for time indicated on box. Check for doneness inserting toothpick in center of a cupcake. Toothpick should come out clean.
- Allow to cool in pan for 10 minutes, then remove to wire racks to cool completely. Enjoy!
Notes
Nutrition
Chocolate Cherry Cupcakes
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These cupcakes are amazing. They’re super moist, with a rich chocolate flavor. It was impossible to eat just one.
Thanks, Roxann, so happy you like the recipe.
I really wanted this recipe to work out. However, even tho I tested them and let them bake an extra 5 minutes, as they cooled, they shrunk down into the cups and were nothing but rubbery chunks of chocolate cherry globs. I am not new to baking, and I know when a cupcake is done baking. I actually threw them in the garbage and saved the frosting for a new batch of chocolate cupcakes.
Hi Arline. I’m so sorry to hear these didn’t turn out for you. I’ve never had a problem with them, so I can only guess at what went wrong for you. Is there any chance that you accidentally added the water and oil called for on the box? You’ve baked before, so you know it’s almost automatic to add these ingredients. Otherwise, I can’t imagine what happened. I hope you (at least) enjoyed the frosting.
No, sorry, I only used the three ingredients. That’s what I thought was so interesting about the recipe. No measuring.
Right, that’s what I love about it, too. I even made them again yesterday so I could think about what might have happened, and they turned out fine. These are just guesses I came up with that would affect anyone’s results: the batter was over-mixed, something was old (expired), it was actually a box of brownie mix, (LOL I’ve had a lot of caffeine this morning), the oven didn’t stay at a constant temperature, or the elevation is extreme where you live.
I made these today for my grandkids and grand kids-in-law for Valentine’s Day.
They are incredibly DELICIOUS!!!
With just 3 ingredients! They have the consistency of a homemade cake. Wow! | used Pillsbury Devil’s food cake mix and a can of Organic Lucky Leaf cherries which has no red dye and tastes so much better than their regular can of cherries.
I made a cream cheese icing using 4 cups of powdered sugar with chopped up pieces of Maraschino cherries that I dried out with paper towels. I used 3 drops of Adam’s real food red food coloring. Then I piped it onto the cupcakes with a Wilton 1M tip! The kids loved them! Comments ranged from good to really good. They are disappearing fast! I won’t tell you how many l’ve eaten. Let’s just hope that the kids finish them off before I do. I’ve made or eaten several desserts from Sweet Ordeal’s
blog that have all been DELICIOUS. This lady know her sweets!
Thank you so much, Mama B, that is so “sweet” of you. I love that you shared options for avoiding red dye; awesome! You have me wondering now…how many cupcakes did you eat? LOL
Do you think strawberry pie filling would work instead of cherry?
Hi Jen. That’s a great question, but yes, I don’t see why not. Make sure it’s the same size in ounces, and please, let us know how they turn out.