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Chocolate Cherry Cupcakes
1 hr 50 min
box Betty Crocker™ SuperMoist™ devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
teaspoon almond extract, if desired
can (21 oz) cherry pie filling
containers (4 oz each) vanilla pudding
container Betty Crocker™ Rich & Creamy chocolate frosting
Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, adding almond extract to batter. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Just before serving, remove paper baking cups. Cut cupcake in half horizontally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
Spoon frosting into small microwavable bowl. Microwave uncovered on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving 5 to 15 seconds longer if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with 1 cherry from pie filling.
Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.
Just the two of you? Wrap baked cupcakes tightly in plastic wrap, and freeze for up to 2 months.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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