Some desserts feel like they were made for magic, and High Hat Chocolate Cherry Cream Cupcakes are one of them. When I was young, my grandmother would pull out her tiny cherry-pitting tool every late summer, her fingers stained red from fresh cherries, her apron dusted in cocoa. She believed that cherries and chocolate were meant to be together, and no holiday or birthday went by without some version of this pairing.
This recipe is an elegant evolution of that tradition—a blend of chocolatey sponge cake, a sweet cherry surprise tucked inside, and a lofty swirl of creamy meringue dipped in a dark, glossy chocolate shell. Think of it as Black Forest cake’s chic, playful cousin. These cupcakes are more than just pretty—they’re a showstopper with flavor to match. Whether you’re baking for Valentine’s Day, a birthday celebration, or just because, these cupcakes promise to steal the spotlight.
The contrast between the soft cake, the juicy cherry center, and the crisp chocolate shell over cloud-like cream makes every bite an experience. It’s a dessert that invites wonder and rewards every effort with applause.
Why You’ll Love This Recipe
- Visually Stunning: With their signature towering cream swirl dipped in chocolate, they look straight from a patisserie window.
- Balanced Flavors: Rich chocolate cake meets fruity cherry and airy vanilla cream.
- Memorable Texture: Soft sponge, smooth cream, and a crisp chocolate shell combine beautifully.
- Perfect for Celebrations: These cupcakes elevate any dessert table—guaranteed to impress guests.
INGREDIENTS YOU’LL NEED
For the Chocolate Cupcakes:
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2/3 cup granulated sugar
- 1 large egg
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 3 oz warm water
For the Cherry Filling:
- 10 frozen cherries (pitted)
- 1/4 cup water
- 1 teaspoon cornstarch
- 2 tablespoons sugar
- 1/4 cup dark chocolate chips
For the Cream Topping:
- 2 egg whites
- 1/2 cup sugar
- 3 tablespoons water
- 3 tablespoons glucose syrup
- 1/2 teaspoon vanilla extract
For the Chocolate Glaze:
- 1 cup dark chocolate, chopped
- 3 tablespoons unsalted butter (room temperature)
HOW TO MAKE High Hat Chocolate Cherry Cream Cupcakes
This recipe may look fancy, but it breaks down into simple, manageable steps. I recommend prepping everything before you start—mise en place makes this an enjoyable process.
STEP-BY-STEP INSTRUCTIONS
1. Make the Chocolate Cupcakes
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with 10 paper liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the egg with the sugar until light and fluffy—this takes about 4–5 minutes of steady whisking or a few minutes in a stand mixer.
Add the vegetable oil and mix until smooth. Pour in the warm water and fold in the dry ingredients just until the batter is smooth and lump-free.
Scoop the batter into the liners, filling each about two-thirds full. Bake for 20–25 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack before moving on.
2. Prepare the Cherry Surprise
In a small saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves. In a separate cup, mix cornstarch with a splash of cold water to make a slurry, then add to the hot mixture.
Add the frozen cherries and simmer for a few minutes until the mixture thickens and becomes syrupy. Remove from heat.
Melt the chocolate and spoon a little into mini silicone molds (or use the bottom of a mini cupcake pan). Press one cherry into each and top with syrup. Let it chill until firm. Then spoon more melted chocolate on top to seal each cherry inside. Return to the fridge until ready to use.
3. Whip Up the Marshmallow Cream
Combine sugar, glucose syrup, and water in a saucepan over medium heat. Stir until the sugar dissolves, then boil until the syrup reaches 242°F (117°C) on a candy thermometer.
While it heats, begin beating your egg whites to soft peaks. Slowly pour the hot syrup into the egg whites while continuing to beat on medium-high speed. Add vanilla extract and whip for 5–7 minutes until glossy, stiff peaks form. This is your beautiful, fluffy cream topping.
4. Assemble the Cupcakes
Cut a small hole in the center of each cooled cupcake. Pop in your chocolate-covered cherry.
Using a piping bag fitted with a large round or star tip, pipe a generous swirl of the marshmallow cream on top of each cupcake. Think tall ice cream cone style. Place the cupcakes in the fridge for 30 minutes to set the cream.
5. Dip in Chocolate Glaze
Melt the dark chocolate with the butter in a heatproof bowl over simmering water, or gently in the microwave. Let it cool slightly so it’s not too hot (this helps prevent melting the cream).
Hold each cupcake upside down and gently dip into the chocolate, letting the excess drip off. Place back in the fridge to set for at least another 30 minutes.
Now, marvel at your stunning high hat chocolate cherry cream cupcakes. They’re ready to serve!
HELPFUL TIPS
- Chill the piped cream well before dipping—this helps it hold shape.
- Use a tall glass to hold your glaze if you’re struggling to dip the high hats easily.
- Use good-quality dark chocolate for the smoothest, richest glaze.
DETAILS
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 10 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- These cupcakes are best served the day they’re made but can be stored in the fridge.
- You can substitute other berries (like raspberries or blueberries) for cherries in a pinch.
- The chocolate glaze can be made with milk chocolate for a sweeter finish, but dark chocolate adds beautiful contrast.
NUTRITIONAL INFORMATION (Per Cupcake)
- Calories: 430
- Fat: 26g
- Carbohydrates: 48g
- Sugar: 35g
- Protein: 3g
- Fiber: 2g
FREQUENTLY ASKED QUESTIONS
Can I use fresh cherries instead of frozen?
Yes, fresh cherries work beautifully. Just make sure they’re pitted and adjust the sweetness if they’re very tart.
How long do these cupcakes last?
They keep well in the fridge for up to 3 days. For best texture, let them come to room temperature before serving.
Can I freeze them?
You can freeze the chocolate cupcakes and cherry filling, but add the cream and glaze fresh for best results.
STORAGE INSTRUCTIONS
Store cupcakes in an airtight container in the fridge. Bring to room temperature before serving to enjoy the full flavor and texture.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chocolatey delights:
- Homemade Moist Chocolate Cupcakes
- Marble Black and White Cupcake
- High Hat Chocolate Cherry Cream Cupcakes
- Layered Chocolate Cheesecake with Oreo Crust (No Bake)
CONCLUSION
High Hat Chocolate Cherry Cream Cupcakes are a stunning way to blend indulgent flavors with nostalgic charm. With a touch of patience and love, these little treats turn into bakery-worthy desserts that’ll wow every guest. Whether you’re celebrating something special or simply treating yourself, they’re a delicious reminder that the best things in life come in layers.
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High Hat Chocolate Cherry Cream Cupcakes
Description
Some desserts feel like they were made for magic, and High Hat Chocolate Cherry Cream Cupcakes are one of them. When I was young, my grandmother would pull out her tiny cherry-pitting tool every late summer, her fingers stained red from fresh cherries, her apron dusted in cocoa. She believed that cherries and chocolate were meant to be together, and no holiday or birthday went by without some version of this pairing.
This recipe is an elegant evolution of that tradition—a blend of chocolatey sponge cake, a sweet cherry surprise tucked inside, and a lofty swirl of creamy meringue dipped in a dark, glossy chocolate shell. Think of it as Black Forest cake’s chic, playful cousin. These cupcakes are more than just pretty—they’re a showstopper with flavor to match. Whether you’re baking for Valentine’s Day, a birthday celebration, or just because, these cupcakes promise to steal the spotlight.
The contrast between the soft cake, the juicy cherry center, and the crisp chocolate shell over cloud-like cream makes every bite an experience. It’s a dessert that invites wonder and rewards every effort with applause.
Ingredients
For the Chocolate Cupcakes:
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2/3 cup granulated sugar
1 large egg
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegetable oil
3 oz warm water
For the Cherry Filling:
10 frozen cherries (pitted)
1/4 cup water
1 teaspoon cornstarch
2 tablespoons sugar
1/4 cup dark chocolate chips
For the Cream Topping:
2 egg whites
1/2 cup sugar
3 tablespoons water
3 talespoons glucose syrup
1/2 teaspoon vanilla extract
For the Chocolate Glaze:
1 cup dark chocolate, chopped
3 tablespoons unsalted butter (room temperature)
Instructions
Start by preheating your oven to 350°F (175°C). Line a cupcake pan with 10 paper liners.
In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk the egg with the sugar until light and fluffy—this takes about 4–5 minutes of steady whisking or a few minutes in a stand mixer.
Add the vegetable oil and mix until smooth. Pour in the warm water and fold in the dry ingredients just until the batter is smooth and lump-free.
Scoop the batter into the liners, filling each about two-thirds full. Bake for 20–25 minutes or until a toothpick comes out clean. Let them cool completely on a wire rack before moving on.
In a small saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves. In a separate cup, mix cornstarch with a splash of cold water to make a slurry, then add to the hot mixture.
Add the frozen cherries and simmer for a few minutes until the mixture thickens and becomes syrupy. Remove from heat.
Melt the chocolate and spoon a little into mini silicone molds (or use the bottom of a mini cupcake pan). Press one cherry into each and top with syrup. Let it chill until firm. Then spoon more melted chocolate on top to seal each cherry inside. Return to the fridge until ready to use.
Combine sugar, glucose syrup, and water in a saucepan over medium heat. Stir until the sugar dissolves, then boil until the syrup reaches 242°F (117°C) on a candy thermometer.
While it heats, begin beating your egg whites to soft peaks. Slowly pour the hot syrup into the egg whites while continuing to beat on medium-high speed. Add vanilla extract and whip for 5–7 minutes until glossy, stiff peaks form. This is your beautiful, fluffy cream topping.
Cut a small hole in the center of each cooled cupcake. Pop in your chocolate-covered cherry.
Using a piping bag fitted with a large round or star tip, pipe a generous swirl of the marshmallow cream on top of each cupcake. Think tall ice cream cone style. Place the cupcakes in the fridge for 30 minutes to set the cream.
Melt the dark chocolate with the butter in a heatproof bowl over simmering water, or gently in the microwave. Let it cool slightly so it’s not too hot (this helps prevent melting the cream).
Hold each cupcake upside down and gently dip into the chocolate, letting the excess drip off. Place back in the fridge to set for at least another 30 minutes.
Now, marvel at your stunning high hat chocolate cherry cream cupcakes. They’re ready to serve!
Notes
-
These cupcakes are best served the day they’re made but can be stored in the fridge.
-
You can substitute other berries (like raspberries or blueberries) for cherries in a pinch.
-
The chocolate glaze can be made with milk chocolate for a sweeter finish, but dark chocolate adds beautiful contrast.