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Chocolate Cherry Cupcakes

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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

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

230 Calories, 9g Total Fat, 2g Protein, 35g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
230
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
2g
11%
Trans Fat
1g
Cholesterol
25mg
9%
Sodium
220mg
9%
Potassium
125mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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