These Double Chocolate Valentine’s Day Cupcakes with Cherry Buttercream are basically a love letter in dessert form: rich, cocoa-forward cupcakes with a plush, chocolatey crumb and a pretty pink frosting that tastes like cherries (not perfume). They’re sweet without being too sweet, dramatic without being difficult, and perfect for gifting, date night, or a Galentine’s snack situation.
The combo is classic: chocolate + cherry. Think “chocolate-covered cherry,” but in cupcake form—with a bakery-style swirl on top and optional heart sprinkles if you’re feeling extra.
Why You’ll Love This
You get deep double-chocolate flavor from cocoa and melted chocolate, plus a bright cherry buttercream that balances it all out. They bake up reliably, decorate beautifully, and feel festive without requiring fancy tools or complicated steps.
Ingredients
- All-purpose flour – spooned and leveled
- Unsweetened cocoa powder – Dutch-process or natural both work
- Baking powder
- Baking soda
- Fine salt
- Granulated sugar
- Light brown sugar – adds moisture and depth
- Neutral oil (canola/avocado/vegetable)
- Large eggs – room temp if possible
- Vanilla extract
- Buttermilk – or milk + 1 tsp vinegar, rested 5 minutes
- Hot coffee or hot water – coffee boosts chocolate flavor
- Semisweet chocolate chips or chopped chocolate
- Unsalted butter – softened (for buttercream)
- Powdered sugar – sifted if lumpy
- Cherry preserves – for real cherry flavor
- Freeze-dried cherries – crushed into powder (optional but amazing)
- Heavy cream or milk – to adjust frosting texture
- Pinch of salt – makes frosting taste less flat
- Pink gel food coloring (optional)
- Sprinkles or chocolate shavings (optional)
How to Make It
- Prep. Heat oven to 350°F. Line a 12-cup muffin pan with liners. (This recipe makes about 12 cupcakes; if your liners are small, you may get 13–14.)
- Mix dry ingredients. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and no cocoa lumps remain.
- Mix wet ingredients. In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
- Combine. Add half the dry mixture to the wet mixture, then add the buttermilk, then the remaining dry mixture. Stir gently just until combined.
- Bloom the cocoa. Pour in the hot coffee (or hot water) and whisk until the batter turns darker and silky. Fold in chocolate chips.
- Fill and bake. Divide batter among liners, filling each about 2/3 full. Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs (not wet batter).
- Cool completely. Let cupcakes cool in the pan 5 minutes, then move to a rack. Do not frost warm cupcakes unless you want a melted situation.
- Make cherry buttercream. Beat softened butter until smooth and pale, about 2 minutes. Gradually beat in powdered sugar, then mix in cherry preserves, optional freeze-dried cherry powder, a pinch of salt, and a splash of cream/milk until fluffy. Add gel coloring if you want that Valentine pink.
- Decorate. Pipe or spread frosting onto cooled cupcakes. Top with sprinkles, chocolate shavings, or a tiny dollop of cherry preserves if you’re feeling fancy.
Tips for the Best Results
- Use hot coffee if you can. It won’t make them taste like coffee; it makes the chocolate taste deeper and more “bakery.”
- Don’t overmix after adding flour. Stir just until the last streak disappears to keep the crumb tender.
- Room temp ingredients help. Especially eggs and buttermilk—your batter comes together smoother.
- Crush freeze-dried cherries into a powder. It boosts cherry flavor without watering down the frosting like juice can.
- Control frosting thickness. Too soft? Add 2–3 tbsp powdered sugar. Too stiff? Add 1 tsp cream at a time.
- Cool fully before frosting. Give them at least 45–60 minutes, or pop them in the fridge for 15 minutes to speed it up.
Variations
- Chocolate-covered cherry vibe: Core a small hole in each cupcake and fill with cherry preserves or cherry pie filling before frosting.
- Extra dark: Use dark cocoa powder and dark chocolate chips for a super intense chocolate cupcake.
- Cherry-almond: Add 1/4 tsp almond extract to the buttercream (a little goes a long way).
- Mini cupcakes: Bake in a mini pan for 10–12 minutes and pipe smaller swirls—cute for parties.
- Heart core sprinkle: Stir pink/red sprinkles into the batter right before baking for a subtle Valentine confetti moment.
Storage & Reheating
Store frosted cupcakes in an airtight container in the fridge for up to 4 days (but they’re best in the first 2). Let them sit at room temperature 20–30 minutes before serving for the softest cake and creamiest buttercream. These don’t really need reheating—warm cupcakes + buttercream = slippery—but if you want a warm cake moment, warm an unfrosted cupcake for 8–10 seconds in the microwave, then frost.
FAQ
Can I make these cupcakes ahead for Valentine’s Day?
Yes. Bake the cupcakes up to 2 days ahead and store them airtight at room temp (unfrosted). Make the cherry buttercream up to 3 days ahead and keep it in the fridge; bring to room temp and re-whip for 1–2 minutes before piping.
What’s the best way to get real cherry flavor in the buttercream?
Cherry preserves plus optional freeze-dried cherry powder is the easiest win. Preserves give that true fruit taste, and freeze-dried cherries intensify it without thinning the frosting. If you only use juice, you’ll need a lot and the buttercream can get runny.
My cupcakes sank a little in the center—what happened?
Usually it’s underbaking, opening the oven door too early, or overmixing the batter. Bake until the tops spring back lightly and a toothpick shows moist crumbs. Also make sure your baking soda/powder are fresh.
Can I use fresh or frozen cherries instead of preserves?
You can, but you’ll need to cook them down first. Simmer chopped cherries with a little sugar until thick like jam, then cool completely before adding to buttercream. Too much liquid will cause the frosting to separate or lose its shape.