How to Make Chocolate Cherry Ice Cream Cupcakes

If you’re a fan of chocolate and cherry, these Chocolate Cherry Ice Cream Cupcakes are the perfect treat. They’re super moist and loaded with juicy cherries and a sweet cherry buttercream frosting!

These cupcakes are easy to make and can be made in a pinch with boxed cake mix. Just substitute the cherry pie filling with your favorite fruit pie filling.


The key to these Chocolate Cherry Ice Cream Cupcakes is using dark, unsweetened Dutch-processed cocoa powder. It makes the cake extra fudgy and dark.

It also helps keep the cake moist. A pinch of Kosher salt balances the sweetness and enhances the flavor of the chocolate.

Mix all the ingredients, except the cherries, until smooth and fluffy. This will take about a minute on medium-low speed.

Bake in a preheated 350 degree F oven for 21-24 minutes until an inserted toothpick in the center comes out clean. Remove from oven and cool on a wire rack.

Once the cupcakes are cooled, use a small pairing knife to cut a cone shaped piece of cake out of the center of each cupcake. Spoon one to two teaspoons of cherry preserves or jam into the center of each cupcake.


Chocolate is a popular choice for desserts, but this recipe takes it to the next level by including cherries and icing. The cake is dense and moist, and the icing is the stuff of dreams.

In addition to the obvious butter, cream, and sugar, this cake recipe includes cocoa powder for an extra chocolatey flavor. Be sure to use a good quality dark Dutch-processed cocoa powder for the best results.

The trick to a successful bake is to assemble everything in order and bring the ingredients to room temperature before baking. The result is a cake that’s a cinch to bake and a breeze to decorate. Be sure to take the time to use a good baking thermometer and check your work after the cupcakes have cooled before serving. This will ensure that you don’t end up with a dry, stale cake. The results will be well worth the effort. I can guarantee that you’ll enjoy these cakes as much as we did!


Chocolate cherry cupcakes are a great dessert for any time of year. They are moist and packed with tart cherries baked right into the cake batter. They’re topped with sweet and tangy cherry buttercream frosting for a truly decadent treat!

The recipe is also easily adapted to make vanilla cherry cupcakes. Just swap out the cocoa powder for a bit more flour and add extra vanilla extract.

You can even use a canned cherry pie filling in place of the homemade version. The key is to make sure the filling has a lot of cherries in it so the chocolate flavor is fully incorporated.

After the cupcakes have cooled, use a small pairing knife to cut a cone shaped piece of cake from the center of each cupcake. Spoon one to two teaspoons of cherry jam into the center. Trim the end off the cones and replace them back into the center of each cupcake to cover the filling.


Whether you’re decorating cakes, cookies or doughnuts, frosting and icing are the key to creating the perfect finish. It’s important to know the differences between these two common toppings so you can get the look, texture and taste you want every time you bake.

Frosting is a thick, creamy, fluffy topping that holds its shape well and usually contains butter, sugar, eggs and dairy. It can also include a flavoring such as vanilla or lemon.

The most basic type of frosting is buttercream, which requires no special equipment and is typically made with room-temperature butter, granulated or confectioners’ sugar, vanilla extract and a splash of milk. It can also be modified with additional ingredients like cocoa powder or flavored extracts.

To decorate the Chocolate Cherry Ice Cream Cupcakes, cut a cone shaped piece of cake out of each cupcake with a small pairing knife and fill the center with a teaspoon of cherry preserves. Place the filled cupcakes on a serving plate and top with the chocolate frosting.

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