Chocolate Cherry Cupcakes Recipe

4.5 5 12
Chocolate Cherry Cupcakes Recipe
Chocolate Cherry Cupcakes Recipe photo by Taste of Home
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Chocolate Cherry Cupcakes Recipe

Read Reviews
4.5 5 12
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 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

Directions

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 in 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.
Originally published as Chocolate Cherry Cupcakes in Quick Cooking March/April 1998, p43

Nutritional Facts

1 each: 252 calories, 11g fat (2g saturated fat), 27mg cholesterol, 187mg sodium, 37g carbohydrate (28g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely.
  4. 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.
Originally published as Chocolate Cherry Cupcakes in Quick Cooking March/April 1998, p43

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Reviews forChocolate Cherry Cupcakes

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TychaBrahe User ID: 8957896 255747
Reviewed Oct. 22, 2016

"What sort of pie filling are people using? Mine didn't have any whole cherries in it, and I don't remember seeing an option like that at the store. It was just a glutinous mass of cherry flavored gel. Cupcakes were tasty, but no cherries for the top."

MY REVIEW
debbiestreet User ID: 8062254 214879
Reviewed Dec. 14, 2014

"so yummy and easy to make . Debbie. Las Vegas."

MY REVIEW
gunslinger User ID: 544392 202614
Reviewed Sep. 10, 2014

"Very tasty, very easy to make, very pretty. A winner all the way around!"

MY REVIEW
bjfabrizio User ID: 2237896 202613
Reviewed Feb. 15, 2013

"I made these for a Valentine treat. They are very easy and also delicious! I did use my own homemade frosting which is tastier and just as easy. This recipe is a keeper!"

MY REVIEW
b7jgxcup User ID: 1102535 16940
Reviewed Feb. 5, 2008

"I love The way you have your web sight set up. Thanks. It is so easy."

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