Directions (continued)

• small saucepan, bring cream just to a boil. Pour over chip mixture;
• whisk until smooth. Stir in extract. Cover and refrigerate for at
• least 4 hours, stirring occasionally.
• In a large bowl, beat the pie filling, buttermilk and eggs until well
• blended. Combine the flour, sugar, cocoa, baking soda, baking powder
• and salt; gradually beat into pie filling mixture until blended.
• Fill paper-lined muffin cups one-third full. Cut candy bars in half;
• place half of a candy bar in center of each cupcake. Cover each with
• 2 tablespoonfuls batter.
• Bake at 375° for 16-20 minutes or until a toothpick inserted near
• the center comes out clean. Cool for 10 minutes before removing from
• pans to wire racks to cool completely.
• Meanwhile, in a microwave, melt chocolate chips and shortening; stir
• until smooth. Dip cherries in chocolate mixture; allow excess to
• drip off. Place on a waxed paper-lined baking sheet. Refrigerate
• until set.
• Remove ganache from refrigerator; gradually beat in confectioners'
• sugar until frosting is light and fluffy. Pipe over cupcakes;
• sprinkle with coarse sugar. Garnish with chocolate-dipped cherries.
• Yield: 2 dozen.