Chocolate-Chocolate Cherry Cupcakes

  • 1 package (18.25 ounces) butter-recipe chocolate cake mix, Betty Crocker®
  • 1 1/3 cups cranberry-cherry juice, Ocean Spray®
  • 1/2 cup (1 stick) butter, softened
  • 3 eggs
  • 1/2 cup cherry pie filling, Comstock® or Wilderness®
  • 1 1/4 cups white baking chips, Nestlé®
  • 7 tablespoons heavy cream
  • 2 1/2 teaspoons light-color corn syrup, Karo®
  • 1 1/4 cups whipped fluffy white frosting, Duncan Hines®
  • 1/3 cup semisweet chocolate chips, Nestlé®
  • 1 jar (10 ounces) maraschino cherries with stems, drained
  1. Preheat oven to 350°F. Line twenty-four 21/2-inch muffin cups with paper bake cups; set aside.
  2. In a large mixing bowl, beat cake mix, cranberry-cherry juice, butter, and eggs with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat for 2 minutes on medium. Spoon 2 tablespoons of the batter into each prepared muffin cup. Spoon 1 teaspoon of the cherry pie filling on batter in each cup; top with another 1 tablespoon of the batter.
  3. Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups; cool completely on rack.
  4. For white frosting, place white baking chips in a medium bowl; set aside. In a small saucepan, heat cream and corn syrup over medium heat until nearly boiling. Pour over white baking chips; stir until completely smooth. Let stand for 10 minutes. Stir cream mixture into white frosting until well mixed; set aside.
  5. In a small microwave-safe bowl, microwave semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds. Place maraschino cherries on paper towels to dry. Dip each dry cherry into melted semisweet chocolate; place on waxed paper-lined baking sheet until chocolate hardens.
  6. Frost each cupcake with white chocolate frosting; top with a chocolate-covered cherry.
  • Yields: 24 cupcakes
  • Preparation Time: 90 minutes

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