Cherry Chocolate Chip Cupcakes

By PotsandPans Culinary Team
These easy vanilla cupcakes have a cherry and chocolate chip surprise inside. The fluffy chocolate frosting and toppings make them the perfect treat for any party or celebration.
  • Yield: 24 cupcakes
  • Prep: 20
  • Cook: 20


  • box instant vanilla pudding
  • Butter
  • cherries
  • cocoa powder
  • Cool Whip
  • eggs
  • flour
  • For the Cupcakes
  • For the Frosting
  • jar maraschino cherries
  • mini chocolate chips
  • miniature chocolate chips
  • Oil
  • Powdered sugar
  • Salt
  • shortening
  • vanilla cake mix
  • Vanilla Extract
  • water and cherry juice
  • Whipping cream


  1. Drain the cherries and save the juice. Add enough water to make 1 cup liquid.
  2. Place the cake mix, pudding mix, eggs, cherry water, and oil in a mixing bowl. Beat on low for 1 minute, then on medium for 2 minutes.
  3. Dice the drained cherries and stir in 2 teaspoons of flour. Toss the chocolate chips with the remaining teaspoon of flour. Stir the cherries and chocolate chips into the cake batter gently.
  4. Divide the cake batter into 24 cupcake liners. Bake at 325°F for 20-22 minutes. Remove and cool completely.
  5. Beat the butter and shortening until creamy. Add the vanilla, salt, and 4 Tablespoons whipping cream. Beat again.
  6. Stir together the powdered sugar and cocoa powder. Slowly beat into the butter mixture until completely combined. Add the remaining 4 Tablespoons whipping cream and beat until light and creamy. Pipe onto the cooled cupcakes.
  7. Decorate the tops of the cupcakes with Cool Whip, cherries, and miniature chocolate chips. Store in a sealed container in the refrigerator.