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Chocolate Cherry Cupcakes

 Chocolate Cherry Cupcakes
Inside each of these cupcakes is a fruity surprise! I start with a convenient cake mix to produce these special treats. —Bertille Cooper, California, Maryland
24 ServingsPrep: 15 min. Bake: 20 min.


  • 1 package chocolate cake mix (regular size)
  • 1-1/3 cups water
  • 1/2 cup canola oil
  • 3 eggs
  • 1 can (21 ounces) cherry pie filling
  • 1 can (16 ounces) vanilla frosting
  • Chocolate curls, optional


  • In a large bowl, combine the cake mix, water, oil and eggs; beat on
  • low speed for 30 seconds. Beat on medium for 2 minutes.
  • Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a
  • rounded teaspoonful of pie filling in the center of each cupcake.
  • Set remaining pie filling aside.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near
  • the center comes out clean. Remove from pans to wire racks to cool
  • completely.
  • Frost cupcakes; top each with one cherry from pie filling.
  • Refrigerate remaining pie filling for another use. Garnish with
  • chocolate curls if desired. Yield: 2 dozen.
Nutritional Facts: 1 serving (1 each) equals 252 calories, 11 g fat (2 g saturated fat), 27 mg cholesterol, 187 mg sodium,

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Chocolate Cherry Cupcakes (continued)

Nutritional Facts: 37 g carbohydrate, 1 g fiber, 2 g protein.