Black Cherry Soda Cupcakes Recipe

Name: Black Cherry Soda Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (about 18.25 Oz. Package) Chocolate Cake Mix For 9x13 Inch Pan; 1/2 cups Unsweetened Cocoa; 3 whole Eggs; 1-1/3 cup Black Cherry Soda, Plus 1 Teaspoon For The Frosting; 3 teaspoons Cherry Extract, Divided; 1 cup Miracle Whip Salad Dressing; 1/2 cups Cherry Chips, Finely Chopped Or Ground-I Used My Cheese Grater To Finely Grind The Chips Into Tiny Shavings; 8 ounces, weight Cold Cream Cheese; 5 Tablespoons Unsalted Butter, Softened To Room Temperature; 2 cups Powdered Sugar, Plus Up To 1/2 Cup More If Needed

Servings: persons

1 package (about 18.25 Oz. Package) Chocolate Cake Mix For 9x13 Inch Pan
1/2 cups Unsweetened Cocoa
3 whole Eggs
1-1/3 cup Black Cherry Soda, Plus 1 Teaspoon For The Frosting
3 teaspoons Cherry Extract, Divided
1 cup Miracle Whip Salad Dressing
1/2 cups Cherry Chips, Finely Chopped Or Ground-I Used My Cheese Grater To Finely Grind The Chips Into Tiny Shavings
8 ounces, weight Cold Cream Cheese
5 Tablespoons Unsalted Butter, Softened To Room Temperature
2 cups Powdered Sugar, Plus Up To 1/2 Cup More If Needed

1
Preheat oven to 350u00b0F. Combine chocolate cake mix and cocoa in a large mixing bowl. Add eggs, 1 1/3 cups black cherry soda, 1 teaspoon cherry extract and Miracle Whip salad dressing. Beat on medium speed until blended. Fold in chopped cherry chips. Fill cupcake liners 2/3 full. Bake at 350u00b0F for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool completely before frosting. Store frosted cupcakes in the refrigerator.
2
Black cherry soda frosting:
3
In a medium bowl, beat the cream cheese and butter with a mixer just until blended. Be sure the cream cheese is cold and the butter is at room temperature. Add the remaining 2 teaspoons cherry extract and the 2 tablespoons black cherry soda. Add 1/2 cup of the powdered sugar at a time and beat just until smooth. Add more/less powdered sugar and black cherry soda until you get your desired frosting consistency.
4
Optional: sprinkle additional cherry chip shavings on top of frosting.
5
Note: As pictured, I used square cupcake pans.

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 package (about 18.25 Oz. Package) Chocolate Cake Mix For 9x13 Inch Pan, 1/2 cups Unsweetened Cocoa, 3 whole Eggs, 1-1/3 cup Black Cherry Soda, Plus 1 Teaspoon For The Frosting, and more.

Yes, Black Cherry Soda Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Cherry Soda Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions