These Chocolate Cherry Cream Pie Cupcakes are a chocolate cupcake filled with cherry pie filling, a cheesecake mousse and they’re topped with chocolate whipped cream.
This post is sponsored by Lucky Leaf, all opinions are my own
My favorite thing about making cupcakes is bringing in unexpected elements that make cupcakes even more fun, exciting and of course, delicious than they already are. I wouldn’t normally think to reach for a can of pie filling when I am making cupcakes, but I am so glad I did.
These Chocolate Cherry Cream Pie Cupcakes are a chocolate cupcake filled with cherry pie filling, a cheesecake mousse and they’re topped with chocolate whipped cream.
This isn’t the first time I’ve made cream pie cupcakes, truth be told, these are my favorite cupcakes to make. Between the cupcake, the filling and the topping, they are just magical.
When I decided to mix in some Lucky Leaf Cherry pie filling, I had no regrets. I always reach for Lucky Leaf when I am looking to make something unique but also convenient. I’ve actually never mixed it into a cake mix before, but I did use it for a topping to make a Black Forest Poke Cake, and it was unreal!
Cherries are a bit intimidating for me, the whole pitting the cherry and getting my hands all stained is just not for me! So you’ll always see me grabbing a can of pie filling when it comes to anything cherry. For these cupcakes, the added juice from the pie filling helps keep these very light and moist. It’s always a nice surprise when you get a cherry filled bite.
For this recipe, I used a cake mix, which called for 1 ¼ cups water. Since there was so much juice in the filling, I reduced the water by a ¼ cup. I also added in a ¼ cup of cocoa powder (extra chocolate is never a bad thing) to balance out the wet and dry ingredients. These baked up so nicely with the perfect little dome.
For the filling, I used an instant cheesecake pudding, but vanilla would work just as well. You want the mousse to be thick, so you will only add 1 cup of milk to the pudding instead of 2. Then make a batch of homemade whipped cream and fold the two together to create the mousse.
You will need to hollow out the center of the cupcake to fill it with the mousse. You can either use my favorite cupcake corer or use a knife. Be sure to only go about 2/3 of the way down the middle so the cupcake doesn’t fall apart and then fill that baby up to the top! Leftover mousse is great with a spoon if you get my drift.
Since there is already a lot going on with these cupcakes, I opted for an easy chocolate whipped cream topping. Whipped cream pairs nicely with the cake and the mousse, and helps keeps it nice and light. I love this whipped cream because it chocolatey and very smooth. To frost these cupcakes, I used a large open star piping tip.
I challenge you to open wide and try to get all 3 parts of the cupcake in the same bite: chocolate whipped cream, cheesecake mousse and cherry chocolate cupcake. It doesn’t get much better than this.
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Chocolate Cherry Cream Pie Cupcakes
- Prep Time: 20 mins
- Cook Time: 16 mins
- Total Time: 36 minutes
- Yield: 24-26 cupcakes
Description
These Chocolate Cherry Cream Pie Cupcakes are a chocolate cupcake filled with cherry pie filling, a cheesecake mousse and they’re topped with chocolate whipped cream.
Ingredients
- For the cupcakes:
- 1 box chocolate cake mix
- ¼ cup cocoa powder
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 can (21 oz) Lucky Leaf Cherry Pie Filling
- For the filling:
- 1 package instant cheesecake pudding (3.4 oz)
- 1 cup milk
- ¾ cup heavy whipping cream
- 3 tablespoons powdered sugar
- For the topping:
- 2 ¼ cups heavy whipping cream
- 1/3 cup cocoa powder
- ½ cup + 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- For the cake: Preheat the oven to 350° F. Line a cupcake pan with 24 cupcake liners.
- In a medium-sized bowl, combine cake mix, cocoa powder, water, vegetable oil and eggs. Beat on medium–high speed until all ingredients are well blended.
- Add the can of Lucky Leaf Cherry Pie Filling and continue mixing until the ingredients are well incorporated. Use a spatula to mix the batter from the bottom of the bowl to the top to ensure it’s well mixed.
- Divide the batter evenly, filling each liner about ⅔ full and bake at 350°F for 15 to 18 minutes until the cupcakes are set.
- Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
- For the filling: In a medium-sized bowl, combine the pudding mix and the milk and whisk just until the pudding mix starts to dissolve. Refrigerate until the pudding is completely firm.
- Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I suggest). Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
- Add the powdered sugar and increase speed to medium high. Beat until stiff peak form.
- Remove pudding from refrigerator (after it has set) and gently fold in whipped cream until it’s well combined. Place the filling in a Ziploc bag. Set in the refrigerator until you’re ready to use.
- To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer.
- Cut off the tip of the Ziploc bag and fill the center with the cheesecake mousse filling.
- For the topping: To make the chocolate whipped cream, prepare your mixing bowl as directed above by placing in the freezer for 5-10 minutes.
- Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
- Turn the mixer off and first add the cocoa powder, then slowly mix into the whipped cream.
- Then add the powdered sugar and vanilla extract, slowly and increase the mixing speed to high and continue beating until stiff peaks form.
- Use a large piping bag fitted with an open star tip and pipe the whipped cream on the cupcakes and serve. These cupcakes must be refrigerated.
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More fun Lucky Leaf Recipes
Hi, enjoying your recipes. Converting them to GF and having great success. I see this recipe is a couple of years old. Wanted to check in to see if you’ve made any changes or updates to it before I try it. Looking forward to it!
Hi Kathleen- no we have no made any adjustments to this recipe. Enjoy!
What a cool idea! Don’t you love it when you can mix fun elements into a recipe?? 😉
I sure do Lexi!