These Coca Cola Chocolate Cherry Cupcakes are so moist and delicious. They are stuffed with cherries then topped with a delicious whipped cream frosting, making them the perfect sweet treat.

For more delicious cupcake recipes, be sure to check out my Hot Chocolate Cupcakes with Marshmallow Frosting, Buttermilk Chocolate Cupcakes, and Grinch Themed Cupcakes with Peppermint Frosting.

a bunch of cupcakes on a white cake stand

I am a huge fan of Coca Cola cake. Have you ever tried it before?

My husband has a few specialties, including: ribs on the Big Green Egg, smoked pork butt on the Big Green Egg, and Coca-Cola cake.

I don’t even know where he got started on the Coca Cola cake, but whenever he makes it I go completely bananas because it’s so delicious. Like, hide-the-cake-pan or I-will-devour-it-all-in-one-day, delicious.

This recipe for chocolate cherry cupcakes is similar to his Coca Cola Cake, but has the addition of the cherry pie filling and homemade whipped cream frosting on top. A perfect little treat for Valentine’s Day, or any day really.

a cupcake sliced in half with a cherry inside

Ingredients for Coca Cola Chocolate Cherry Cupcakes

  • all purpose flour
  • cocoa powder
  • baking soda
  • salt
  • granulated sugar
  • unsalted butter
  • egg
  • buttermilk
  • Coca Cola
  • vanilla extract
  • cherry pie filling
  • heavy cream
  • powdered sugar
  • maraschino cherries

ingredients laid out on a marble counter

How to Make Coca Cola Chocolate Cherry Cupcakes – Step by Step

Step 1: Preheat the oven
 
Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside.
 
Step 2: Mix dry ingredients
 
Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
 
flour and cocoa powder in a glass bowl
 
Step 3: Mix wet ingredients
 
In a separate large mixing bowl, cream together the sugar and butter with an electric mixer, beating on medium-high speed until fluffy. Add the egg and beat for one more minute. In another small bowl, combine the buttermilk, Coke, and vanilla extract. Allow time for the foam to go go down when measuring the Coke. Your mixture might look curdled when you add the buttermilk. That’s normal.
 
butter in a glass bowl with beaters
 
Step 4: Combine
 
Beginning with the flour mixture, add in small parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.
 
Step 5: Bake
 
Divide the batter evenly between the muffins tins. Bake the chocolate cherry cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool and then transfer to a wire rack to cool completely.

cupcake batter in a muffin tin

 
Step 6: Add cherry filling
 
Once cooled, use a small sharp knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of the cherry pie filling (2 to 3 cherries) to the well.

cupcakes in a muffin tin with cherry filling

Step 7: Make frosting
 
Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto the chocolate cherry cupcakes as desired and top with maraschino cherries for garnish. Enjoy!

a cupcake with a cherry and straw on top

Chocolate Cherry Cupcakes – Tips and Notes

  • Chill your frosting bowl. To make the frosting, I like to chill my metal mixing bowl in the freezer for about 10 minutes before beating the heavy cream. It helps the frosting come together better, and quicker too.
  • Change up the filling. You could easily swap the cherry pie filling with strawberry pie filling. You can also leave it out completely if filled cupcakes aren’t your thing.
  • Swap Coca Cola for Dr. Pepper. You can swap out the Coca Cola for Dr. Pepper, too! Either one works great at keeping the cupcakes moist, flavorful, and fluffy.

one cupcake on a cake stand next to a coke bottle

How to Store

Leftover chocolate cherry cupcakes that you do not plan to eat right away need to be stored in the refrigerator due to the whipped cream frosting. They will keep for up to 2 days in the refrigerator, though they taste best when eaten fresh.

a cupcake with a cherry and straw on top

More Chocolate Desserts You Might Enjoy!

NEVER MISS A RECIPE! SIGN UP FOR EMAIL UPDATES HERE TO HAVE FRESH RECIPES DELIVERED STRAIGHT TO YOUR INBOX.

*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

 
a bunch of cupcakes on a white cake stand
5 from 42 ratings

Recipe: Coca Cola Chocolate Cherry Cupcakes

Yield: 12 cupcakes
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
These Coca Cola Chocolate Cherry Cupcakes are so moist and delicious. They are stuffed with cherries then topped with a delicious whipped cream frosting!
Print Pin Review Save

Ingredients

For the Cupcakes:

  • 1½ cups all-purpose flour
  • 3 Tablespoons cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup unsalted butter,, softened
  • 1 egg
  • ½ cup buttermilk
  • ¾ cup Regular Coke
  • 1½ teaspoons vanilla extract
  • 1 (21 oz) can cherry pie filling

For the Icing:

  • 1 cup heavy whipping cream
  • 4 Tablespoons powdered sugar
  • Maraschino Cherries,, for garnish

Instructions
 

  • Preheat the oven to 350 degrees and line a muffin pan with cupcake liners. Set aside. Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
  • Mix the flour, cocoa powder, baking soda, and salt in a medium sized bowl and set aside.
  • In a separate large mixing bowl, cream together the sugar and butter with an electric mixer, beating on medium-high speed until fluffy. Add the egg and beat for one more minute. In another small bowl, combine the buttermilk, Coke, and vanilla extract. Allow time for the foam to go go down when measuring the Coke. Your mixture might look curdled when you add the buttermilk. That's normal.
  • Beginning with the flour mixture, add in small parts to the butter mixture, alternating with the Coke mixture. Beat each addition just until incorporated.
  • Divide the batter evenly between the muffins tins. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool and then transfer to a wire rack to cool completely.
  • Once cooled, use a small sharp knife to cut out a cone shape in the middle of each cupcake. Add a spoonful of cherry pie filling (2 to 3 cherries) to the well.
  • Beat the heavy whipping cream in a chilled bowl with whisk attachment (or hand mixer), beginning on low speed. I like to place my mixing bowl and whisk attachment in the freezer for a few minutes before mixing. Once the cream gets frothy begin adding the powdered sugar, 1 tablespoon at a time, increasing speed as the cream comes together until you reach medium-high speed. Whip the cream until it holds stiff peaks (if you dip a spoon in it, the whipped cream should stay on the spoon when you turn it upside down). Pipe the whipped cream onto cupcakes as desired and top with maraschino cherries for garnish. Enjoy!

Notes

  • Chill your frosting bowl. To make the frosting, I like to chill my metal mixing bowl in the freezer for about 10 minutes before beating the heavy cream. It helps the frosting come together better, and quicker too.
  • Change up the filling. You could easily swap the cherry pie filling with strawberry pie filling. You can also leave it out completely if filled cupcakes aren't your thing.
  • Swap Coca Cola for Dr. Pepper. You can swap out the Coca Cola for Dr. Pepper, too! Either one works great at keeping the cupcakes moist, flavorful, and fluffy.
  • How to Store: Leftover cupcakes that you do not plan to eat right away need to be stored in the refrigerator due to the whipped cream frosting. They will keep for up to 2 days in the refrigerator, though they taste best when eaten fresh.
Cuisine: American
Course: Dessert
Author: Ashlyn Edwards | Belle of the Kitchen
Calories: 330kcal, Carbohydrates: 44g, Protein: 3g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 62mg, Sodium: 128mg, Potassium: 121mg, Fiber: 1g, Sugar: 17g, Vitamin A: 665IU, Vitamin C: 1.9mg, Calcium: 38mg, Iron: 1.1mg
Did you make this recipe?Let me know! Mention @TheBelleoftheKitchen on Instagram or tag #BelleoftheKitchen.

Source: Brown Eyed Baker