Pretty Enough to Eat – Cherry Chocolate Cupcakes

Although taste is the most important thing when it comes to food, it sure doesn’t hurt if the food is pretty too!  And with a cupcake, pretty is pretty important in my book.

Chocolate cherry cupcake (1)

Today’s cupcake is both – yummy and pretty!  As you know I have been busy experimenting with lots of different cupcake recipes. In fact, in the last week and a half I have made over 16 dozen cupcakes!  Now that’s a lot of cupcakes.

Don’t worry I have only eaten one of each kind – such self control.  O.K. except for maybe the lemon ones!  I think my neighbors are even getting sick of all the cupcakes!!

Today’s recipe was sent to me by my niece Michelle who responded to my plea for some new cupcake recipes last week.  Michelle’s husband swears it is the best cake he has ever eaten and the dad of the groom whose reception I am making them for gave it two thumbs up!

  Chocolate cherry cupcake

The chocolate cupcake has some cinnamon in it too for another fun flavor.  The frosting is made with sour cream and whipped cream so it is very light.  It is flavored with the juice from the maraschino cherries.  The cherry flavor is very mild and the frosting has quite a tang because of the sour cream.  I wish the cherry flavor had been stronger.

Since we are expecting temperatures in the 90’s this weekend I am afraid the frosting won’t hold up to the heat so I am going to make a buttercream frosting instead.  I found some natural cherry extract at Whole Foods so I will use it to add a little stronger cherry flavor to the frosting.

The cupcake is topped with a chocolate dipped maraschino cherry.  Before you dip the cherry make sure it is dry or else the chocolate won’t stick.  I just used some chocolate melts I had in the cupboard but there are directions below if you don’t have any.

The recipe is actually for a cake but it makes up great as a cupcake.  It makes 12 cupcakes but the frosting recipe makes enough for 24 cupcakes!

This cupcake is definitely pretty enough to eat!

I’d love for you to leave a comment below and let me know what your favorite cupcake flavor combination is!

cherry chocolate cupcake - Page 329

Pretty Enough to Eat – Cherry Chocolate Cupcakes
  • ¾ cup plus 1 tsp. all-purpose flour
  • ⅓ cup plus 1 tsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. salt
  • ⅓ cup unsalted butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • ½ cup sour cream
  • cherry frosting
  • chocolate dipped cherries
  1. Makes 12
  2. Preheat oven to 350 degrees
  3. Grease two 6x2 inch round cake pans or springform pans or line cupcake pan
  4. Mix 1 tsp. each flour and cocoa powder; dust pans
  5. Set aside
  6. In bowl combine ¾ cup flour, ⅓ cup cocoa powder, baking powder, baking soda, salt, and cinnamon
  7. Set aside
  8. In large bowl with electric mixer beat butter on medium to high for 30 seconds
  9. Add sugar; beat until smooth and fluffy
  10. Beat in eggs and vanilla until smooth
  11. Beat in sour cream and flour mixture
  12. Pour batter in pans; spread evenly
  13. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan
  14. The time will be shorter if you are making cupcakes
  15. Bake until a toothpick inserted in comes out clean
  16. Cool in pans on wire rack 10 minutes
  17. Remove from pans; cool on rack
  18. Use serrated knife to horizontally cut cakes in half to make 4 layers total
  19. Place bottom layer on plate; spread with ⅔ cup frosting
  20. Repeat with layers
  21. Place top layer on cake
  22. Heap remaining frosting, swirling in peaks
  23. Refirgerate
  24. To serve, top with Chocolate-dipped Cherries.
  25. Serves 8
Cherry Frosting
  1. In a large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (already whipped-trust me, it doesn't turn out with just the cream!) 1 ½ cups powdered sugar, and 2 Tablespoons maraschino cherry juice
  2. Beat on medium-high until fluffy
Chocolate Dipped Cherries
  1. Drain 12 maraschino cherries with stems; pat dry with paper towels
  2. In small microwave-safe bowl combine ½ cup semisweet chocolate pieces and 1 tsp. shortening.
  3. Cook on 50% power 1 ½ to 2 minutes or until melted, stirring once
  4. Dip cherries in chocolate; place on waxed paper until set
  5. Store covered, up to 24 hours.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Oh, I’m so proud that a recipe I sent you made the cut!! Let me know how it works with the cherry-flavored butter cream frosting! (And where did you find maraschino cherries with the stems still on them? Cause I might have you get me some!)

  2. Cat says

    Hello! I read that right, not one cup of whipping cream but one cup of whipped cream – correct? I am guessing that this is not freezable if I ice the cupcakes?


  3. Cat says

    Also – sorry – should have asked you in my previous e-mail – how do you store the cherries (in fridge or on the counter?)

  4. says

    @Michelle Wilkes:

    Will definitely let you know how the buttercream turns out and I found the cherries at my neighbor’s house!! Need to go to our stores to find more for the wedding reception!

  5. says


    I actually whipped one cup of cream and used it so it ended up being more than one cup after it was whipped. Not sure if that was right or not but that’s how I made it.

  6. says


    I dipped the cherries the day we ate the cupcakes and will do the same for the wedding reception. You would need to store the whole cake/cherries and all in the frig because of the sour cream/whipped cream frosting.

  7. Tamara says

    Yum! Yum! My vote is for the lemon cupcakes, but all the rest are close in the running. Wish we were closer to help with the taste tests. . . . . .

  8. says

    Seriously, downright CREEPY, hahaha!!! Especially since Sara literally changed her mind yesterday on what she was going to post!

  9. says

    Oh this is hilarious that we both posted cherry-chocolate things on the same day! And Kate is right; I had something completely different planned and did my ice cream at the last minute. How funny. The cupcakes look diVINE. I’m totally intrigued by that frosting. I’m a total frosting girl {like you!} so I love a good frosting. I’ve never seen one like this so I can’t wait to try it. I just might have to sneak these in over the weekend!

  10. Tauna says

    Okay those look amazing. I’m excited to experiment with that frosting. I recently tried a zucchini cupcake with a caramel frosting. It was a huge hit with my kids. I guess that is one way to get them to eat zucchini. The cupcake had orange juice and almond extract in it which really gave it a great flavor.

  11. Lisalu says

    Hi, these sound amazing and I’m going to be having a go at them shortly as I want to get some practice in for Xmas when I intend to make cupcakes to take to the many drinks/parties my friends are having. Does anyone have any recipe/flavour combinations for a truely festive style cupcake?? when i google this most are just vanilla cupcakes with xmas decorations on top which is not what I’m after. If anyone can help I’d be delighted!!! x


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