Chocolate Cherry Cupcakes II
Rich chocolate cake. tasty layers of pudding, cherries and chocolate drizzle.
1 box Betty Crocker® SuperMoist® devil's food cake mix
water, vegetable oil and eggs called for on cake mix box
1/2 teaspoon almond extract, if desired
1 (21 ounce) can cherry pie filling
2 (4 ounce)containers vanilla pudding
1 container Betty Crocker® Rich & Creamy chocolate frosting
Preheat oven to 350°F (177°C). Prepare muffin pans by placing 24 paper baking cups in the cavities.
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 wire cooling racks. Cool completely, about 30 minutes.
Just before serving, remove paper baking cups. Cut cupcakes 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. Serve immediately.
Preparation Time: 40 minutes
Total Time: 1 hour 50 minutes
Just the two of you? Wrap baked cupcakes tightly in plastic wrap, and freeze for up to 2 months.
Amount per serving: Calories 230 (Calories from Fat 80), Total Fat 9 g (Saturated Fat 2 g, Trans Fat 1 g), Cholesterol 25 mg; Sodium 220 mg; Total Carbohydrate 35 g (Dietary Fiber 0 g, Sugars 23 g), Protein 2 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 1 1/2 Fat; Carbohydrate Choices: 2