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Cherry Chocolate Chip Cupcakes with Pink Chocolate Buttercream

Think pink! These delightful maraschino cherry chocolate chip cupcakes are topped with a fluffy pink chocolate buttercream, and were baked (and eaten!) for a great cause!

Serves ~18 cupcakes     adjust servings

Preparation 20 mins Cook Time 18 mins Total Time 38 mins


    Cherry Chocolate Chip Cupcakes

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon kosher salt
    • 1/2 cup buttermilk
    • 1/2 cup maraschino cherry juice (from jar)
    • 1/2 cup Churn84 unsalted butter, softened
    • 1 1/4 cups granulated sugar
    • 1 teaspoon vanilla extract
    • 1 egg
    • 2 egg whites
    • 1 cup miniature chocolate chips
    • 1 cup maraschino cherries, chopped

    Pink Chocolate Buttercream

    • 8 ounces white chocolate, chopped
    • 1 cup Churn84 unsalted butter, softened
    • 2 1/2-3 cups powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • Pinch of salt
    • 1/4 cup heavy whipping cream
    • Pink food coloring (or cherry juice)
    • Pink maraschino cherries


    1. Preheat oven to 350 degrees F. Line cupcake pans with 18 standard liners. Set aside.
    2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
    3. Combine buttermilk and cherry juice in a measuring cup and set aside.
    4. In a KitchenAid stand mixer fitted with a paddle attachment, cream butter and sugar on medium-high speed for 2 minutes until combined. Blend in vanilla extract. Add egg and whites 1 at a time, beating between each until combined.
    5. Alternately add flour mixture and cherry-buttermilk mixture, beginning and ending with flour mixture, until just combined.
    6. Gently fold in chocolate chips and chopped cherries. Using an ice cream scoop, fill prepared cupcake liners ⅔ of the way full with batter.
    7. Bake for 18-20 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean. Remove from oven to cool in pans for 5 minutes, then bring to room temperature on cooling racks before icing.

    Pink Chocolate Buttercream

    1. In a microwave-safe bowl (or double boiler), melt white chocolate in 30-second bursts until consistently liquidy. Set aside to cool to room temperature.
    2. In a KitchenAid stand mixer fitted with a whip attachment, add butter and sift 2 cups of powdered sugar over it. Beat on low to combine, then increase speed to high for 3-4 minutes to blend.
    3. Add melted chocolate, vanilla and almond extracts, and salt, and blend on low until incorporated.
    4. With mixer on low speed, add in whipping cream. Once incorporated, increase speed to high and whip for 3-4 minutes, adding dye or juice in the last minute or so.
    5. Pipe or spread icing onto cooled cupcakes, top with a pink maraschino cherry, share, enjoy, and tag!!


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