Name: Cherry Filled Chocolate Coconut Butter Cups
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: American
Ingredients: 1½ cups dark chocolate chips; 1 tablespoon coconut oil; ½ cup coconut butter; 2 tablespoons maple syrup (for coconut filling); ½ teaspoon vanilla extract; ⅛ teaspoon salt; ½ cup pitted cherries, finely chopped; 1 tablespoon maple syrup (for cherry filling); 1 teaspoon lemon juice; 1 teaspoon chia seeds; 2 tablespoons shredded coconut (for topping)

Jump to Recipe·Print Recipe

Cherry Filled Chocolate Coconut Butter Cups are a rich, creamy, and fruity homemade treat that brings together three irresistible flavors: dark chocolate, coconut butter, and sweet-tart cherries. I love how the smooth chocolate shell gives way to a creamy coconut layer and a juicy cherry center, creating a delicious combination of textures in every bite.

These bite-sized chocolate cups are perfect when I want an indulgent dessert made with simple ingredients. The naturally sweet cherry filling balances the richness of the dark chocolate, while the coconut butter adds a smooth, tropical flavor. I especially enjoy making these treats ahead of time and keeping them chilled for a quick dessert or afternoon sweet treat.

Cherry Filled Chocolate Coconut Butter Cups

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

I use a combination of chocolate, creamy coconut butter, and a homemade cherry filling to create these delicious layered cups.

For the Chocolate Shell:

1½ cups dark chocolate chips

1 tablespoon coconut oil

For the Coconut Butter Filling:

½ cup coconut butter

2 tablespoons maple syrup

½ teaspoon vanilla extract

⅛ teaspoon salt

For the Cherry Filling:

½ cup pitted cherries, finely chopped

1 tablespoon maple syrup

1 teaspoon lemon juice

1 teaspoon chia seeds

For the Topping:

2 tablespoons shredded coconut

Directions

Prepare the Cherry Filling:

I start by adding the finely chopped cherries, 1 tablespoon of maple syrup, and lemon juice to a small saucepan. I cook the mixture over medium-low heat for approximately 5 minutes, stirring occasionally, until the cherries soften and release their natural juices.

Thicken the Cherry Mixture:

I stir in the chia seeds and continue cooking for another minute. Once the mixture begins to thicken, I remove the saucepan from the heat and allow the cherry filling to cool completely. I find that cooling helps create a thicker consistency that is easier to spoon into the chocolate cups.

Melt the Dark Chocolate:

I place the dark chocolate chips and coconut oil in a microwave-safe bowl. I microwave the mixture in 20-second intervals, stirring between each interval until the chocolate becomes completely smooth and glossy. I avoid overheating the chocolate to maintain its silky texture.

Create the Chocolate Shells:

I line a mini muffin pan with 12 paper liners. Next, I spoon a thin layer of melted chocolate into each liner, covering the bottom and spreading a little chocolate up the sides.

I place the pan in the refrigerator for approximately 10 minutes, allowing the chocolate to become firm enough to hold the filling.

Make the Coconut Butter Filling:

While the chocolate shells chill, I combine the coconut butter, 2 tablespoons of maple syrup, vanilla extract, and salt in a small bowl. I stir until the mixture becomes smooth and creamy.

If the coconut butter is too firm, I gently warm it until it becomes soft enough to mix easily.

Add the Coconut and Cherry Layers:

Once the chocolate shells have hardened, I spoon a small amount of coconut butter filling into each cup.

I then place approximately 1 teaspoon of the cooled cherry mixture in the center of each cup, adjusting the amount to fit. I keep the cherry filling away from the edges so the final chocolate layer can seal everything inside.

Seal with Chocolate:

I carefully spoon the remaining melted chocolate over each filled cup, making sure the coconut and cherry layers are completely covered.

Before the chocolate sets, I sprinkle shredded coconut over the tops for extra flavor and texture.

Chill and Serve:

I return the muffin pan to the refrigerator for approximately 20 minutes, or until the chocolate cups are completely firm.

Once chilled, I gently remove the paper liners and serve the cups cold. Sometimes I allow them to sit at room temperature for a few minutes to soften the coconut filling slightly before enjoying them.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Chilling Time: 20 minutes

Total Time: 50 minutes

Servings: 12 cups

Calories: 180 kcal Reported estimate per serving

Variations

White Chocolate Cherry Coconut Cups:

I sometimes replace the dark chocolate with dairy-free white chocolate for a sweeter, creamier variation. The white chocolate creates a lovely contrast with the vibrant cherry filling.

Almond Butter Cherry Cups:

When I want a nuttier flavor, I replace part of the coconut butter with smooth almond butter. I love how the almond flavor complements the dark chocolate and cherries.

Raspberry Coconut Chocolate Cups:

I occasionally substitute fresh raspberries for the cherries. I cook them with maple syrup, lemon juice, and chia seeds to create a tangy fruit filling that pairs wonderfully with chocolate.

Extra Dark Chocolate Cups:

For a more intense chocolate flavor, I use dark chocolate with a higher cocoa percentage. I find that the slightly bitter chocolate balances the sweetness of the maple syrup and cherry filling beautifully.

Crunchy Coconut Chocolate Cups:

I add a little toasted shredded coconut to the coconut butter mixture when I want extra texture. The toasted coconut provides a subtle crunch and a deeper coconut flavor.

Cherry Almond Chocolate Cups:

I add a tiny amount of almond extract to the cherry filling for a bakery-inspired flavor. I use only a few drops because almond extract can be quite strong.

Storage/Reheating

Refrigerator Storage:

I store the finished chocolate cups in an airtight container in the refrigerator for up to 5 days. I prefer keeping them chilled because the chocolate shells remain firm and the coconut filling maintains its creamy texture.

I sometimes separate the layers with parchment paper to prevent the cups from sticking together.

Freezer Storage:

For longer storage, I place the chocolate cups in a freezer-safe container and freeze them for up to 2 months for best quality.

I arrange them in a single layer or separate stacked layers with parchment paper. When I want to enjoy one, I transfer it to the refrigerator until it softens enough to eat comfortably.

Reheating:

I don't recommend reheating these chocolate cups because the chocolate shell can melt and the coconut butter filling may become too soft.

Instead, I remove the cups from the refrigerator and let them sit at room temperature for approximately 5–10 minutes before serving. This allows the filling to soften slightly while keeping the chocolate shell intact.

Make-Ahead Tips:

I often prepare the cherry filling a day in advance and refrigerate it in a covered container. This makes assembling the chocolate cups quicker and easier.

I also make the entire batch ahead of gatherings because the cups hold their shape beautifully when properly chilled.

FAQs

Can I use frozen cherries instead of fresh cherries?

Yes, I can easily make these chocolate cups with frozen cherries. I thaw the cherries, drain excess liquid if necessary, and chop them into small pieces before cooking. I sometimes allow a little extra cooking time if the mixture contains more moisture, ensuring the filling becomes thick enough.

Can I make these chocolate coconut butter cups vegan?

Yes, I can make this recipe vegan by choosing dairy-free dark chocolate chips. Coconut butter, maple syrup, cherries, and chia seeds are naturally plant-based ingredients, so I only need to check that the chocolate contains no dairy-derived ingredients.

What can I use instead of coconut butter?

When coconut butter is unavailable, I sometimes use smooth almond butter or cashew butter. These alternatives create a creamy filling, although the flavor will be different. I avoid substituting plain coconut oil because it doesn't provide the same thick, creamy texture as coconut butter.

Why are my chocolate cups not setting properly?

I usually find that chocolate cups remain too soft when the chocolate mixture hasn't chilled long enough or when too much coconut oil has been added. I make sure to measure the ingredients carefully and refrigerate the cups until completely firm. I also allow the cherry filling to cool before assembling the layers to prevent the chocolate from softening.

Can I make these chocolate cups without a mini muffin pan?

Yes, I can use small silicone candy molds or sturdy mini cupcake liners placed on a flat tray. I prefer silicone molds because they make removing the finished chocolate cups easier. I simply make sure the molds are stable while filling and chilling them.

Conclusion

Cherry Filled Chocolate Coconut Butter Cups are one of my favorite homemade treats when I want something rich, fruity, and creamy without complicated preparation. I love the combination of smooth dark chocolate, sweet coconut butter, and juicy cherry filling, especially when each bite delivers a delicious contrast of flavors and textures.

What makes this recipe especially enjoyable is how easily I can customize it with different fruits, nut butters, or chocolate varieties. I can prepare these little treats ahead of time, store them in the refrigerator, and enjoy them whenever I crave something sweet.

Whether I'm making a small dessert for myself, preparing homemade chocolates for a special occasion, or sharing treats with family and friends, I find these Cherry Filled Chocolate Coconut Butter Cups to be a delicious and satisfying choice.