These Double Chocolate Valentine’s Day Cupcakes with Cherry Buttercream are basically a love letter in dessert form: super chocolatey, soft-centered, and topped with a pink, cherry-kissed swirl that feels festive without being over-the-top.
They’re perfect for date night, Galentine’s, classroom treats, or just because you deserve a cute cupcake moment. Bonus: the cherry buttercream tastes like a grown-up candy vibe—sweet, bright, and totally addictive.
Why You’ll Love This
You get deep double-chocolate flavor (cocoa + melted chocolate), a plush crumb that stays moist, and a dreamy cherry buttercream that pipes like a pro and looks Valentine’s-ready with minimal effort.
Ingredients
- 1 cup (125g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 cup (50g) unsweetened cocoa powder (natural or Dutch-process)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 tsp vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- 1/2 cup (120ml) hot coffee or hot water
- 3/4 cup (130g) semi-sweet chocolate chips (or chopped chocolate), divided
- For the cherry buttercream: 1 cup (226g) unsalted butter, softened
- 3 1/2 cups (420g) powdered sugar, sifted if lumpy
- 2–3 tbsp maraschino cherry juice (from the jar)
- 1/2 tsp vanilla or almond extract (almond gives “cherry candy” energy)
- Pinch of salt
- 1–2 tbsp heavy cream or milk (as needed for texture)
- Optional garnish: heart sprinkles, chocolate shavings, or a maraschino cherry
How to Make It
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, whisk eggs, oil, vanilla, and buttermilk. Pour the wet mixture into the dry ingredients and whisk until mostly smooth.
- Stir in the hot coffee (or hot water). The batter will look thin—this is correct and makes the cupcakes extra tender. Fold in 1/2 cup (about 85g) chocolate chips.
- Divide batter evenly among liners, filling each about 2/3 full. Sprinkle the remaining 1/4 cup chocolate chips on top for that “double chocolate” payoff.
- Bake for 18–22 minutes, or until a toothpick comes out with a few moist crumbs (not wet batter). Let cool in the pan 5 minutes, then transfer to a rack to cool completely.
- Make the cherry buttercream: Beat softened butter for 2–3 minutes until pale and fluffy. Add powdered sugar in 2–3 additions, beating until combined (start on low, then go medium).
- Add cherry juice, extract, and a pinch of salt. Beat 1–2 minutes. If it’s too thick, add cream/milk 1 teaspoon at a time. If it’s too soft, add a little more powdered sugar.
- Pipe or spread frosting onto fully cooled cupcakes. Finish with sprinkles, chocolate curls, or a cherry if you’re going full Valentine’s mode.
Tips for the Best Results
- Use hot coffee if you can—coffee doesn’t make them taste like coffee, it just boosts the chocolate flavor.
- Room-temp eggs and buttermilk help the batter mix smoothly and bake evenly.
- Don’t overbake. Pull them when a toothpick has a few moist crumbs—dry cupcakes are not the vibe.
- Cool cupcakes completely before frosting or your buttercream will slide right off.
- For clean piping, chill your frosting for 10 minutes if your kitchen is warm.
- Want a brighter pink? Add 1 tiny drop of gel food coloring (optional). Cherry juice gives a natural blush, but it can be subtle.
Variations
- Cherry-filled center: Core each cooled cupcake and spoon in cherry jam or cherry pie filling, then frost.
- Chocolate ganache drizzle: Warm 1/2 cup cream and pour over 1 cup chocolate chips; rest 2 minutes, stir smooth, cool slightly, drizzle over frosted cupcakes.
- Dark chocolate version: Swap semi-sweet chips for dark chocolate and use Dutch-process cocoa for an extra-rich flavor.
- Cherry-chocolate chip buttercream: Finely chop maraschino cherries, pat dry, then fold into the frosting (go easy so it still pipes well).
- Mini cupcakes: Bake at 350°F for 10–12 minutes and use a smaller piping tip for cute, snacky Valentine’s trays.
Storage & Reheating
Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days (bring to room temp for 30–45 minutes before serving for the softest texture). Unfrosted cupcakes freeze well for up to 2 months; thaw at room temp, then frost.
FAQ
Can I make these cupcakes without buttermilk?
Yes. Make a quick substitute by mixing 1/2 cup milk with 1 1/2 tsp lemon juice or white vinegar. Let it sit 5 minutes, then use as the buttermilk.
Why is the batter so thin?
That’s normal for this style of chocolate cupcake. The hot liquid blooms the cocoa and creates a moist, tender crumb. Thin batter = soft cupcakes here, not a mistake.
How do I get stronger cherry flavor in the buttercream?
Add 1–2 extra teaspoons of maraschino cherry juice, plus 1/8 tsp almond extract (if you like it). For even more, beat in 1–2 tbsp cherry jam, but add slowly so the frosting doesn’t get too soft.
Can I use fresh or frozen cherries instead of maraschino cherry juice?
For the frosting, cherry juice is easiest because it’s concentrated and stable. If you want to use fresh/frozen cherries, simmer them with a little sugar, strain, and reduce the liquid into a thicker syrup before adding—otherwise you’ll water down the buttercream.
How far ahead can I make these for Valentine’s Day?
You can bake the cupcakes 1 day ahead and store unfrosted in an airtight container. Make the frosting the day of (or up to 2 days ahead and refrigerate), then bring frosting to room temp and re-whip for a fluffy, pipeable texture before decorating.