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Chocolate Cherry Cupcakes

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  • Prep 40 min
  • Total 1 hr 50 min
  • Servings 24
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Rich chocolate cake. tasty layers of pudding, cherries and chocolate drizzle.
Updated Feb 24, 2023
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Ingredients

Steps

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Just the two of you? Wrap baked cupcakes tightly in plastic wrap, and freeze for up to 2 months.

Nutrition

Nutrition Facts are not available for this recipe
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