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Choc cupcakes with cherry buttercream

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Hosting an afternoon tea at home? Whip up this Choc cupcakes with cherry buttercream recipe for an eye-catching treat. They’re sweet, fruity and will impress any crowd.

  • Makes18
  • Cook time25 minutes
  • Prep time20 minutes, + cooling time
Choc cupcakes with cherry buttercream


  • 100g dark chocolate, chopped
  • 125g butter, softened
  • 1¼ cups (275g) brown sugar
  • 3 Coles Australian Free Range Eggs
  • 1½ cups (225g) self-raising flour
  • ¼ cup (25g) cocoa powder
  • 250g cherries, pitted, chopped
  • ¼ cup (55g) caster sugar
  • 250g butter, extra, softened
  • 3 cups (480g) icing sugar mixture
  • Cherries, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 160°C. Line 18 holes of two ⅓-cup (80ml) muffin pans with paper cases. Combine the chocolate and 1 cup (250ml) water in a small saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth. Remove from heat. Set aside to cool.
  2. Step 2

    Use an electric mixer to beat the butter and brown sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Add the flour and cocoa powder. Stir until just combined. Stir in chocolate mixture. Divide evenly among paper cases. Bake for 20 mins or until a skewer inserted in the centres comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely.
  3. Step 3

    Meanwhile, combine the cherry and caster sugar in a small saucepan over low heat. Cook, stirring occasionally, for 5 mins or until the sugar dissolves and cherry releases its juices. Increase heat to medium-high and bring to the boil. Cook for 5 mins or until the syrup thickens. Set aside to cool.
  4. Step 4

    Reserve half the cherry mixture in a small bowl. Place the remaining cherry mixture in a blender and blend until smooth.
  5. Step 5

    Use a clean electric mixer to beat extra butter in a bowl until very pale. Gradually add the icing sugar, in batches, beating well after each addition. Add cherry puree. Beat until well combined.
  6. Step 6

    Use a small knife to cut a 3cm-wide, 2cm-deep cone from the centre of each cupcake. Spoon the reserved cherry mixture into the holes.
  7. Step 7

    Transfer buttercream to a piping bag fitted with a 1cm fluted nozzle. Pipe over the cupcakes. Top with whole cherries.