These Chocolate Covered Cherry Mini Cakes are incredibly easy to make cupcake versions of the beloved Cherry Cordial Chocolates. A mini bundt pan is used to easily create the cavity for the cherry filling then a simple ganache tops the little cakes.
There is something about chocolate covered cherries that just seems a little extra romantic to me. I know the classic heart box of chocolates is the Valentine’s standard, but the simple chocolate covered cherry is always sweet & reliable, whereas the sample boxes can give you a rude surprise (I’m not a big fan of cremes).
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Chocolate cake with chocolate frosting is another fave around here, and so is my Nordic Ware Platinum Mini Bundt Pan.
I thought about how the hollow in a mini-bundt could be filled, and a new sort of black forest cake came to mind. A single serve chocolate covered cherry cake. I got to mixing some batter.
Once the chocolate mini bundt cakes were cool, I filled them with cherry pie filling, and topped off with a quick chocolate ganache. I made the chocolate cake from scratch, but by all means a good chocolate cake mix would do just fine for this.
- Chocolate cake batter prepare according to box directions or use the Chocolate Cherry Cake batter recipe below
- 1 can of cherry pie filling
- 1 cup bitter or semi- sweet chocolate chopped or chips
- 2 tbs butter
- 1 tbs milk
- **optional whipped cream
Preheat oven to 350 degrees. Grease & flour a mini-bundt pan.
Prepare cake batter, and fill the pan cavities 3/4 full.
Bake for 18-20 minutes, until pick pulls clean. Then cool a few minutes & remove to rack to finish cooling.
Fill each mini-bundt cake with cherry pie filling. Focus on getting some cherries in and gently press down, a little will absorb into cake giving you a bit more room to fit more. Fill right up to the top.
Prepare ganache in microwave: Place the ingredients in microwave safe bowl and zap for 20 seconds, stir. Repeat until smooth but not completely soupy.
Spoon over each cake, and gently swirl spoon to ensure the whole top is covered.
Allow to cool a minute or two before serving, or do ahead of time.
Top with whipped cream & leftover cherry filling if you like.
Chocolate cherry batter for cupcakes
- 1/4 cup butter softened
- 3/4 cup sugar
- 1/4 tsp Kosher salt
- 1 egg
- 1 tsp vanilla
- 1/2 cup low fat buttermilk
- 1/2 tsp baking soda
- 1/2 cup cocoa powder
- 1 cup flour
- 2 tbs cherry juice concentrate
- 1/3 cup finely chopped bitter or semi-sweet chocolate
Preheat oven to 350.
Cream the butter, sugar and salt together.
Add egg, vanilla & buttermilk. Whisk.
Add the baking soda, cocoa & flour. Mix well. Then add the cherry concentrate and mix until well blended.
Fold in the chocolate until evenly distributed.
Baking time will vary by pan choice.