These Double Chocolate Valentine’s Day Cupcakes with Cherry Buttercream are basically a love letter in dessert form. You get a super-moist, deeply chocolatey cupcake (thanks, cocoa + hot coffee moment) topped with a fluffy cherry buttercream that tastes like a fancy chocolate-covered cherry.
They’re cute enough for a Valentine’s dessert table, but honestly? Make them on a random Tuesday when you need a little joy. No heart-shaped baking skills required.
Why You’ll Love This
They’re rich and fudgy without being heavy, the cherry buttercream is sweet-tart and pretty in pink, and the whole thing feels bakery-level with very doable steps (plus they travel well for parties, dates, or your work bestie).
Ingredients
- For the double chocolate cupcakes: 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine salt
- 1/2 cup buttermilk, room temp
- 1/2 cup neutral oil (canola/vegetable)
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1/2 cup hot coffee (or hot water)
- 3/4 cup mini chocolate chips (or chopped semisweet chocolate)
- For the cherry buttercream: 1 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar, sifted if lumpy
- 1/4 tsp fine salt
- 2–3 tbsp maraschino cherry juice (from the jar)
- 1 tsp vanilla extract (or 1/2 tsp almond extract)
- 1–2 tbsp heavy cream or milk, as needed
- Pink or red gel food coloring (optional)
- Optional toppings: cherries, chocolate shavings, sprinkles, or heart confetti
How to Make It
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk buttermilk, oil, eggs, and vanilla until smooth. Pour into the dry ingredients and whisk just until combined.
- Slowly whisk in the hot coffee (the batter will look thin—perfect). Fold in mini chocolate chips.
- Divide batter evenly between liners, filling each about 2/3 full. Bake 18–22 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter).
- Cool in the pan for 5 minutes, then move cupcakes to a wire rack to cool completely before frosting.
- Make the buttercream: Beat softened butter on medium-high for 2–3 minutes until very fluffy and pale.
- Add powdered sugar, salt, cherry juice, and vanilla. Start on low speed, then beat on medium-high for 2 minutes. Add cream/milk 1 tsp at a time if you want it softer. Tint with gel coloring if using.
- Pipe or spread frosting on cooled cupcakes. Finish with a cherry, chocolate curls, or sprinkles. Serve at room temp for the best texture.
Tips for the Best Results
- Use room-temp eggs and buttermilk so the batter mixes smoothly and bakes evenly.
- Don’t skip the hot coffee if you can help it—it intensifies the chocolate flavor without tasting like coffee.
- Measure flour gently (spoon and level) to avoid dry cupcakes.
- Stop baking when you see moist crumbs on a tester. Overbaking is the fastest way to “meh” cupcakes.
- Beat the butter long enough before adding sugar for that fluffy, almost whipped frosting vibe.
- Go easy on cherry juice at first; too much liquid can make the buttercream slack. You can always add more.
- Use gel food coloring for a pretty pink without watering down the frosting.
Variations
- Filled cupcakes: Core the cupcakes and add cherry jam, chocolate ganache, or cherry pie filling before frosting.
- Dark chocolate upgrade: Swap mini chips for chopped dark chocolate chunks for extra drama.
- Chocolate cherry buttercream: Beat 1/3 cup cocoa powder into the frosting and keep the cherry juice for a chocolate-covered-cherry vibe.
- Almond-cherry: Add 1/2 tsp almond extract to the cupcake batter and/or frosting (a little goes a long way).
- Heart day mini cupcakes: Bake in a mini pan (about 10–12 minutes) for bite-size Valentine’s treats.
Storage & Reheating
Store frosted cupcakes in an airtight container at cool room temperature for up to 1 day, or refrigerate for up to 4 days. Let them sit at room temp for 30–45 minutes before serving so the cupcake softens and the buttercream turns silky again (no reheating needed—these are best not warmed).
FAQ
Can I make these cupcakes without coffee?
Yes. Use the same amount of hot water instead. Coffee simply boosts the cocoa flavor, but the cupcakes will still be very chocolatey without it.
My cherry buttercream looks curdled or separated—what happened?
Usually the butter was too cold or the liquid was added too quickly. Keep beating for another minute; it often comes together. If it’s still separated, let the bowl sit 10 minutes to warm slightly, then beat again. Also add cherry juice gradually.
Can I use fresh cherries instead of maraschino cherry juice?
For the frosting, you’ll want a concentrated liquid. Fresh cherries add too much water and bits of fruit can break the texture. If you want a more “real cherry” flavor, use 1–2 tbsp cherry preserves (strained if chunky) and a splash of cream to balance.
How do I get tall, bakery-style frosting swirls?
Chill the buttercream for 10 minutes if it feels soft, then use a large piping tip (like 1M or 2D) and pipe from the outside in, stacking layers upward. Also make sure cupcakes are completely cool so the swirl doesn’t slide.
Can I make these ahead for Valentine’s Day?
Absolutely. Bake the cupcakes 1 day ahead and store airtight (unfrosted). Make the frosting up to 2 days ahead and refrigerate; let it soften at room temp, then re-whip for 30–60 seconds. Frost the day of for the freshest look and texture.