Baking has always felt like a personal journey for me. It’s more than just mixing flour and sugar-it’s about creating something that brings warmth, a bit of joy, and usually, a sprinkle of nostalgia. Some recipes have that rare magic where you know, even before tasting them, that they’ll become part of your regular rotation. Nigella Lawson’s Chocolate Cherry Cupcakes are one of those recipes for me. I stumbled upon them one rainy afternoon, looking for something to satisfy my sweet tooth while also keeping me busy in the kitchen.
What really drew me in wasn’t just the combination of chocolate and cherries (a classic pairing), but Nigella’s ability to make everything feel so effortless and indulgent. Her recipes have a way of making me feel like I’m baking for a special occasion, even when I’m just at home alone in my kitchen. Every time I make these cupcakes, I feel like I’m indulging in something luxurious but also comforting-a balance I’ve always appreciated.
I’d love to walk you through this particular recipe, so you can see just how simple it is to make, yet how impactful each bite can be.
Nigella Lawson’s Chocolate Cherry Cupcakes Recipe
Nigella’s approach to baking often feels like the kitchen is her stage, and the recipes are a performance. She effortlessly combines ease with elegance, which is exactly what her Chocolate Cherry Cupcakes embody. What I love most is how the cherries bring a burst of freshness and tartness, which contrasts so beautifully with the rich, dense chocolate cupcake base. The cream cheese frosting is the cherry on top-literally. It brings a creamy tang that elevates the sweetness without overpowering it.
It’s a decadent yet light dessert, the kind you can bring to a gathering and be certain everyone will remember. Or, if you’re like me, it’s the kind of treat you keep to yourself (at least for the first few bites). Here’s how Nigella does it:
Ingredient List
Before diving into the actual baking, let’s take a look at the ingredients that make these cupcakes so extraordinary. It’s a simple list, but each ingredient plays its part to perfection:
For The Cupcakes
- 200g (7 oz) all-purpose flour
- 200g (7 oz) caster sugar
- 50g (1.75 oz) cocoa powder (unsweetened, of course)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 240ml (1 cup) whole milk
- 120ml (½ cup) vegetable oil
- 1 tsp vanilla extract
- 240ml (1 cup) boiling water
- 200g (7 oz) jar of morello cherries (or any dark cherries you can find)
For The Cream Cheese Frosting
- 225g (8 oz) cream cheese, softened
- 150g (5.5 oz) icing sugar
- 1 tsp vanilla extract
It’s worth noting that, unlike some cupcake recipes that lean into butter or more complicated techniques, this one uses vegetable oil for the cupcakes, which adds moisture and richness without the heaviness. Also, the morello cherries are key-tart, sweet, and juicy, they contrast perfectly with the deep chocolate flavor.
How To Make Nigella Lawson’s Chocolate Cherry Cupcakes?
Now comes the fun part: the actual baking. This recipe is incredibly straightforward, so even if you’re new to baking or just looking for something easy to whip up, this one won’t disappoint.
- Preheat the oven to 180°C (350°F) and line a muffin tray with paper cupcake liners.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This is your base, and it’s what gives the cupcakes their structure and richness.
- Add the wet ingredients: Crack the eggs into the dry ingredients, and whisk in the milk, vegetable oil, and vanilla extract. At this point, the batter will look a little runny, but don’t worry-that’s exactly how it should be. The texture is more like a thick liquid than a dough.
- Incorporate the boiling water: This is the secret that makes these cupcakes so moist. Gradually pour in the boiling water, mixing it slowly. The batter will become thinner, but that’s a good thing! The water helps to give the cupcakes a soft, light crumb when they bake.
- Fold in the cherries: Gently fold in your chopped cherries. This step is where the cupcakes take on their real personality. As the cupcakes bake, the cherries will sink a bit into the batter, but you’ll still get lovely pockets of fruit when you bite into them.
- Fill the cupcake liners: Pour the batter into your cupcake liners, filling each about two-thirds full. It’s tempting to overfill them, but resist! The cupcakes rise beautifully without spilling over if you stick to this amount.
- Bake: Put the tray in the oven for 18-20 minutes. I always check at around the 18-minute mark by sticking a toothpick into the center. If it comes out clean, the cupcakes are ready.
- Let them cool: It’s hard, but give the cupcakes time to cool on a wire rack before frosting. If you try to frost them too soon, the frosting will melt into a gooey mess.
- Make the frosting: While the cupcakes cool, whip up the cream cheese frosting. It’s as simple as beating the cream cheese, icing sugar, and vanilla extract until smooth and creamy. The frosting should be thick enough to hold its shape but not so thick that it feels heavy.
- Frost and serve: Once the cupcakes have cooled, generously spread the cream cheese frosting on top. You can get creative here-pipe it on for a more refined look or slather it on with a knife for a rustic vibe. Either way, top each cupcake with a few more chopped cherries for that extra pop of color and flavor.
Things I Learned
As with most baking adventures, I learned a few things while making these cupcakes that I’ll carry forward. First of all, don’t rush the cooling process. I know it’s hard to resist the urge to eat a warm cupcake straight from the oven, but the frosting will just melt if you don’t let the cakes cool completely. Trust me on this one-it’s worth the wait.
Another thing I learned is that cherry size matters. Depending on the type of cherries you use (fresh or jarred), you might need to adjust how much you add to the batter. Morello cherries, for example, are smaller but intensely flavored, so you don’t want to overload the cupcakes with too many. I found that a generous handful (about 200g) is perfect for the level of flavor I wanted.
And finally, cream cheese frosting can be a bit finicky. If you’re not careful, it can turn out too runny or too stiff. The key is to soften the cream cheese enough before mixing and to add the icing sugar slowly, checking for texture as you go. If it gets too thin, refrigerating it for a bit helps it set.