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Black Velvet Cupcakes with Cherry Pie Filling and Chocolate Drip Frosting Recipe

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3.9 from 8 reviews

  • Author: Eliza
  • Total Time: 1 hour 3 minutes
  • Yield: 12 cupcakes

Description

These Black Velvet Cupcakes feature a rich, intensely chocolatey black cocoa cupcake base topped with creamy black cocoa cream cheese frosting and a luscious black chocolate drip. Each cupcake is filled with sweet cherry pie filling for a delightful surprise inside, then finished with sprinkles for a fun, festive touch. Perfect for celebrations or any time you crave a decadent, visually striking treat.

Ingredients

Cupcake Batter

  • ½ cup black cocoa powder
  • ½ cup boiling hot water
  • ¼ cup neutral flavored oil
  • ¼ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¼ teaspoon sea salt
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon vinegar (white or apple cider)
  • ½ cup buttermilk, room temperature
  • 1¼ cups all-purpose flour (150g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Frosting

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup black cocoa powder
  • 4 oz cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon sea salt
  • 1-2 tablespoons heavy whipping cream (optional)

Black Chocolate Drip

  • 6 oz black candy melts
  • ¼ cup heavy whipping cream

Filling and Decoration

  • 1 cup canned cherry pie filling
  • 2 tablespoons sprinkles

Instructions

  1. Preheat and prepare pan. Preheat the oven to 355°F (180°C). Line a 12-hole muffin or cupcake pan with liners to prevent sticking and ease cleanup.
  2. Dissolve cocoa powder. In a medium bowl, whisk black cocoa powder with boiling hot water until smooth and lump-free. Set aside to cool slightly. This intensifies the cocoa flavor and creates a rich base.
  3. Cream fats and sugar. In a large bowl or stand mixer with paddle attachment, beat together the neutral oil, softened butter, granulated sugar, and sea salt until light and creamy. Scrape down the sides to ensure even mixing.
  4. Add eggs and liquids. Add eggs one at a time, mixing well after each. Then mix in vanilla extract, vinegar, and room temperature buttermilk until fully combined.
  5. Incorporate dry ingredients and cocoa. Sift together flour, baking powder, and baking soda into the batter. Gently fold the mixture with a whisk; halfway through folding, add the dissolved cocoa mixture. Continue mixing carefully to avoid overmixing.
  6. Fill cupcake liners. Spoon the batter into the lined pan, filling each cupcake about three-quarters full for proper rise without overflow.
  7. Bake cupcakes. Bake in preheated oven for 18-20 minutes or until a toothpick inserted comes out mostly clean with a few crumbs. Remove pan and cool for 5 minutes before transferring cupcakes to a rack to cool completely.
  8. Prepare frosting. In a large bowl or stand mixer, beat softened butter until lightened and creamy. Gradually add powdered sugar half a cup at a time, beating well. Add black cocoa powder and beat again.
  9. Add cream cheese and flavorings. Add cream cheese tablespoon by tablespoon, beating until light and fluffy. Mix in vanilla extract and sea salt thoroughly.
  10. Optional fluffiness. Beat in 1-2 tablespoons heavy whipping cream if a lighter, fluffier texture is desired.
  11. Pipe frosting. Transfer frosting to a piping bag fitted with a large star tip and set aside until cupcake assembly.
  12. Make chocolate drip. Heat heavy cream until simmering. Place black candy melts in a heatproof bowl and pour hot cream over. Cover and let sit 5 minutes to melt. Whisk until smooth and creamy.
  13. Fill cupcakes. Use a small knife to cut halfway into the center of each cupcake, removing the core piece and setting aside. Fill cavity with one tablespoon cherry pie filling, then replace the cupcake core to seal.
  14. Frost cupcakes and add drip. Pipe frosting in a tall swirl on each cupcake. Spoon 1-2 tablespoons of chocolate drip over the frosting. Adjust temperature if too thick or thin by gentle warming or chilling.
  15. Decorate and serve. Sprinkle each cupcake with sprinkles for a colorful finish. Serve and enjoy the decadent black velvet cupcakes with cherry surprise.

Notes

  • Use room temperature eggs, butter, and buttermilk for better batter consistency and rise.
  • Be careful not to overmix the batter to maintain a tender crumb.
  • Black cocoa powder gives a deep color and distinct flavor, but regular cocoa powder can be substituted in a pinch.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • The cherry pie filling adds a sweet, tart surprise and pairs beautifully with the rich chocolate flavors.
  • Drip chocolate can be adjusted in thickness by changing the cream quantity or warming gently.
  • Store cupcakes in an airtight container refrigerated for up to 3 days; bring to room temperature before serving.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/black-velvet-cupcakes-with-cherry-pie-filling-and-chocolate-drip-frosting-recipe/