Red velvet choc-cherry cupcakes

Red velvet choc-cherry cupcakes

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(7 ratings)

Prep: 15 mins Cook: 25 mins Plus cooling


Makes 12
Very cherry chocolate sponges dotted with fruit and topped with creamy frosting - perfect for a cake sale

Nutrition and extra info

  • Freeze un-iced only

Nutrition: per serving

  • kcal331
  • fat18g
  • saturates11g
  • carbs39g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.4g
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  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g golden caster sugar
  • 2 large eggs, beaten
  • 225g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 150ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 28ml bottle red food colouring (natural food colouring won't look as bright as an artificial one)
  • 100g glacé cherry, roughly chopped, plus extra to decorate

For the icing

  • 150ml double cream
  • 140g cherry conserve or jam, sieved
  • 100g dark chocolate, chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • red icing or edible red glitter, to decorate (optional)


  1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases. Beat the butter and sugar in a bowl with an electric whisk until pale and fluffy. Add the eggs a little at a time, whisking until fully incorporated. Sift in the flour, cocoa, bicarb and a pinch of salt. Fold in with a spatula until there are no lumps of flour remaining. Then add the buttermilk, food colouring and cherries, and stir briefly to combine. Divide the mixture between the muffin cases and bake for 20 mins until risen and springy to the touch. Leave to cool slightly, then remove to a wire rack to cool completely.

  2. Warm the cream and cherry conserve in a small pan, add the chocolate and remove from the heat. Leave for a few mins, then stir until melted and combined. Tip into a bowl and leave to cool completely – the icing will set to a spreadable consistency within about 30 mins. Once cooled and thickened, spread the icing on the cupcakes, decorate with a drizzle of red icing or some red glitter and top with half a glacé cherry. These cakes will keep for a few days in a cake tin.

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Comments, questions and tips

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6th Mar, 2015
I followed the recipe closely (although I didn't have an electric whisk), and these looked and tasted pretty good. However, I think the red food colouring gave it a slightly chemical aftertaste and didn't add much to the appearance (I used an artificial one). I'd definitely make these again, but will try without the colouring next time.
Adnan khan
20th Feb, 2015
These cupcake looking so pretty and lovely light texture... Cupcake
5th Feb, 2015
These cupcakes have a lovely light texture and look very pretty, but I was disappointed with the flavour. Didn't taste very much of chocolate or cherries and they had a weird after taste. I made them for a charity baking do and was quite glad I wasn't going to be eating more than a taster! (Would be slightly embarrassed to admit they were mine though). Other red velvet cakes I've made have been nicer.
6th Sep, 2014
I've baked these twice and they turned out perfectly both times. Really easy compared to some other red velvet cupcake recipes, which I found didn't work as well as this one. I was a little dubious about the glace cherries, but they really add to the cakes. The cakes are also a generous size, so make sure you do use muffin or cupcake cases. I topped with cream cheese frosting, which was lovely, but I did sprinkle dark chocolate flakes on top of some of them as well, and the flavours went together very nicely, so I imagine the chocolate topping works really well. I will definitely be making these again and again!
17th Nov, 2013
This must be one of the best cupcake recipes I have tried in a very long time and I make quite a lot of cupcakes. Like xmorpheus I do not like glace cherries but decided to try them in this recipe anyway and they worked really well. Thank you.
9th Oct, 2013
I found it easy enough to make, although I was a bit disconcerted when I discovered that while I thought I had red food colouring, I didn't! So they wound up just being straight chocolate cherry muffins - didn't seem to reduce the demand any! I used maraschino cherries instead of Glace as I just don't personally like glace cherries that much. I thought the flavour worked very well. I'm planning to use canned black cherries next time for more of a black forest vibe. Husband felt that the icing was a little too bitter - however, he does have a very sweet tooth. If making a big batch, I'd probably do 2/3 with dark chocolate and make a milk chocolate one for the sweetie fiends. Personally I thought the dark chocolate was perfect.
24th Mar, 2013
These were easy, if a little messy to make (but that may be just me!) They disappeared very quickly & most of the people who tried them have asked for the recipe.
14th Mar, 2013
I've made these twice now and both times they were delicious, especially the chocolate topping. The second time I baked them for Comic Relief and they have gone down well, although beware if you bake them in those pretty foil cases as they take longer to cook!
hezifesi's picture
15th Dec, 2014
My icing did not set and stayed quite runny, so I just had to dipp the cupcakes in it... Any ideas what I might have done wrong? I did have to blend the mix after adding chocolate, as with my home-made cherry jam it was rather lumpy..could that be the cause of a problem?
goodfoodteam's picture
17th Dec, 2014
Hi hezifesi thanks for your question, from what you've said about it going lumpy - you might be better to sieve the jam first before adding it to the cream to remove the cherry pieces. Also, using a homemade jam is a great idea but you may need to add approximately 50g more chocolate if you're finding the mixture too runny. We haven't tested doing so in our kitchen so cannot guarantee perfect results but adding extra chocolate should help if your homemade jam has a higher fruit or liquid content. Hope this helps, let us know how you get on. 
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