Moist, chocolaty cupcakes with juicy pie cherries inside. Adapted from Kelly Smith's "Dark Chocolate Cake II."



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease or line two 12-cup muffin tins with paper liners.

  • Stir flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a large bowl. Dig a well in the center and pour in buttermilk, eggs, butter, oil, and almond extract. Begin stirring, then use an electric mixer to make to a smooth, thick batter. Pour in cherry pie filling and stir until distributed.

  • Spoon batter into the prepared muffin cups, filling each 3/4 full. Try to distribute cherries evenly.

  • Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 23 to 27 minutes. Let cool completely.

Nutrition Facts

185.8 calories; protein 2.6g 5% DV; carbohydrates 33.6g 11% DV; fat 5.3g 8% DV; cholesterol 21mg 7% DV; sodium 209.1mg 8% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
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Rating: 5 stars
A really light, chocolatey cupcake. Does not require a frosting just light dusting of powdered sugar. Followed the recipe as is and it made a hit with the family. The only difference is that it made 32 cupcakes not 24. Read More