Chocolate Cherry Cupcakes are made with Devil's Food Cake Mix and Cream Cheese Frosting, plus cherries and sprinkles.
Valentine's Day is right around the corner, do you know what you're giving your sweetie? How about these adorable and delicious Chocolate Cherry Cupcakes with Cream Cheese Frosting?! They're simple to make and so festive too! I'll be sharing step-by-step instructions later on in this post. Just scroll down to see.
Love is in the air and also in these cupcakes. They've got Valentine's Day written all over them!
Now for the step-by-step instructions. I decided to get a little creative with this recipe, so I added some different ingredients to the Devil's Food Cake Mix. Instead of using the oil and water, I added one can of cherry pie filling as well as 3 large eggs. I also added 1 teaspoon of almond extract for an extra pop of flavor. I mixed all of the ingredients in a large bowl with an electric mixer on medium for 2 minutes, then scooped the batter into 18 muffin cups lined with cupcake liners. Then baked them at 350°F. for 25 minutes and let them cool.
I piped the Cream Cheese Frosting onto the cupcakes in a swirled pattern with a #1M star tip. It's so fun to pipe frosting, it's so quick and easy!
Then I added Valentine themed sprinkles and a cherry on top. The cherry pie filling makes these cupcakes extra moist and the chocolate cherry combination is amazing! The cream cheese frosting is the perfect addition!
Cupcakes make a great little Valentine's Day gift. My son and I put our Chocolate Cherry Cupcakes in individual plastic containers, then added a name label and some pretty ribbon. Aren't they cute?!
My son, Luke, is in 6th grade, so it's not cool to give Valentines in school any more. Isn't it sweet that he wanted to give one to his Nana!
I heart these Chocolate Cherry Cupcakes!
My husband, Jay, was very excited about getting his Chocolate Cherry Cupcake Valentine. He absolutely loved the cream cheese frosting. That was his favorite part.
Chocolate Cherry Cupcakes with Cream Cheese Frosting
- Preheat oven to 350°F. Line muffin tins with 18 cupcake liners. Set aside.
- Place cake mix, eggs, cherry pie filling and almond extract in a large bowl. With an electric mixer on low, beat until ingredients are combined. Turn mixer up to medium and beat for 2 minutes. Scoop into prepared pans. Bake for 22-25 minutes or until a toothpick inserted into a cupcake comes out clean. Let cool.
- To decorate, pour frosting into piping bag fitted with a 1M star tip. Pipe frosting onto the cupcakes in a swirling pattern. Add sprinkles and cherry on top. Serve immediately or store covered in the refrigerator for up to 5 days.
Ad - This is a sponsored conversation written by me on behalf of Pillsbury. The opinions and text are all mine.