Cherry Cordial Chocolate Cupcakes


Cherry Cordial Chocolate Cupcakes are a perfectly decadent super delicious cupcake! They taste just like those cherry cordials we all love but in party friendly cupcake form! Who could resist? Perfect treat for Valentines or a birthday.

Cherry Cordial Chocolate Cupcakes | Cooking Classy

I always love the abundance of cherry cordials at the store during the Christmas and Valentines season. My mom would always get the best ones from a local chocolate shop and they weren’t just the tiny size ones, as a child these were probably bigger than my palm and they were oh so irresistible.

I thought it would be equally as decadent, if not more, in cupcake form and I’d have to say that assumption was spot on. These cupcakes are divine! They are perfect chocolatey decadence topped with all the flavors of a cherry cordial filling and generous chocolate glaze drizzle, because why not?

Cherry Cordial Chocolate Cupcakes | Cooking Classy

And don’t forget the cherry on top! Growing up I’d always ask for a cherry on top of my ice cream when we’d go through the drive through, some things never change because on occasion I’ll remember that and it really just makes ice cream that much better.

These chocolate cupcakes are one of my favorites. They are wonderfully chocolatey and the texture of their crumb is everything you look for in a chocolate cupcake – moist, soft and tender, with just enough structure to hold a buttercream frosting. And that frosting, oh that frosting, you’re going to love it!

Happy baking!

Cherry Cordial Chocolate Cupcakes | Cooking Classy

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Cherry Cordial Chocolate Cupcakes

Cherry Cordial Chocolate Cupcakes are a perfectly decadent super delicious cupcake! They taste just like those cherry cordials we all love but in party friendly cupcake form! Who could resist? Perfect treat for Valentines or a birthday.  
Servings: 12
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes



  • 3 oz bittersweet chocolate , finely chopped (semi-sweet works too for milder flavor, I've tested both)
  • 1/3 cup (29g) unsweetend cocoa powder (regular or Dutch-processed, I use regular)
  • 3/4 cup hot water
  • 3/4 cup (116g) bread flour
  • 3/4 cup (155g) granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/4 cup + 2 Tbsp vegetable or canola oil
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 1/2 tsp vanilla extract

Chocolate Ganache

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream


  • 1/2 cup butter , softened
  • 1- 2 pinches of salt , to taste
  • 3 cups (330g) powdered sugar
  • 2 Tbsp maraschino cherry juice , then more if needed
  • 1/2 tsp vanilla extract
  • Red food coloring , optional
  • 1/2 of the maraschino cherries from 1 (10 oz) jar, chopped and wrapped in paper towels to dry slightly
  • 24 maraschino cherries , plus more for topping


  1. Preheat oven to 350 degrees. Place the chopped chocolate and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled (or 10 in freezer stirring once).
  2. Meanwhile, in a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, whisk together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and whisk until smooth.
  3. Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 - 19 minutes. Allow cupcakes to cool in baking tin several minutes then transfer to a wire rack. Cool completely.
  4. For the ganache:
  5. Add chocolate chips to a bowl. Heat cream to nearly a boil (either in microwave or on stove top) then pour over chocolate chips. Stir until melted and smooth. Let cool until thickened, either in refrigerator or or at room temperature (you just don't want it to be runny but still pipe-able).
  6. For the frosting:
  7. While ganache is cooling, in the bowl of an electric stand mixer whip butter and salt until pale and fluffy. Mix in 1 cup of the powdered sugar then stir in maraschino cherry juice, vanilla and desired amount of red food coloring if using. Mix in remaining powdered sugar and whip until pale and fluffy. Using a rubber or silicone spatula, fold in chopped maraschino cherries.
  8. To assemble cupcakes:
  9. Place two maraschino cherries (no stems) over tops of cupcakes. Dollop desired amount of frosting over cherries (I wouldn't recommend using a lot, this is a sweet frosting and a little goes a long way) then spread frosting around cherries. Transfer chocolate ganache to a small resealable bag, seal bag and cut a tip from one corner. Drizzle over cupcakes and top each cupcake with 1 cherry. Let cupcakes rest 1 hour (I felt this was best as it not only lets the ganache set but it seemed to lightly tone down the sweetness of the frosting as the flavors melded).
  10. Recipe source: cake portion adapted from Cooks Illustrated "The Science Of Good Cooking" pg. 431.
Course: Dessert
Cuisine: American
Keyword: Cherry Cordial Cupcakes
Author: Jaclyn


  • Claudia: Do you have a trick to applying your frosting in such a perfect mound? It looks like you dropped it right out of an ice cream scoop! My daughter would love these, and I’d really like to replicate your presentation. March 6, 2016 at 6:21pm Reply

  • lynne: These sound divine! Can’t wait to try them. I thought that maybe you could use an ice cream scoop to scoop the frosting then put the two unstemmed cherries right in the bottom of the frosting and then place it on the cupcake. I guess its worth a try! July 23, 2015 at 8:06am Reply

  • Chocolate Covered Cherry Cupcakes: […] Adapted via: Cooking Classy […] February 3, 2015 at 8:19pm Reply

  • Michelle @ Modern Acupuncture: These are so adorable and delicious-looking, I can barely handle it! Cherry treats are one of my favorites but they can be so hard to find! Thank you! January 6, 2015 at 1:14pm Reply

  • Julia: Is bread flour different than regular all-purpose flour? January 5, 2015 at 10:14am Reply

    • Jaclyn: Yes, it is used just to give more structure to these cupcakes because of all of the oils/fats/sugars. January 5, 2015 at 6:21pm Reply

  • Janey: Bread flour! Am I reading that right? These look absolutely stunning; I’m plotting to make them for Valentine’s Day already. January 5, 2015 at 7:21am Reply

    • Jaclyn: Yes, I know I thought the same thing when I originally saw the recipe from Cook’s Illustrated because I’d only used all-purpose and cake for cupcakes, but it just offers more gluten to the cupcake which helps hold their structure. January 5, 2015 at 6:22pm Reply

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