Chocolate Cherry Cupcakes

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Chocolate Cherry Cupcakes

Prep Time 15 minutes
Cook Time 22 minutes
Servings 24


  • 1 box (16.25 ounces) Devil’s Food cake mix
  • 1-1/3 cups water
  • 1/2 cup oil
  • 3 eggs
  • 1 can (21 ounces) cherry pie filling
  • 1 block (8 ounces) cream cheese - softened
  • 1 stick butter - softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla
  • 24 fresh cherries or maraschino cherries with stems


  • In a large bowl, combine the cake mix, water, oil, and eggs.
  • Use a mixer and beat on low speed for 30 seconds and then beat on medium for 2 minutes.
  • Spoon batter about 1/4 cup of batter into paper-lined muffin cups.
  • Place a teaspoonful of pie filling in the center of each cupcake.
  • Bake in a preheated 350° oven for 18 to 22 minutes.
  • Let cool completely.
  • In another bowl, use a mixer and beat together cream cheese and butter.
  • Add vanilla extract. Beat in powdered sugar. Continue beating for a few minutes, until light and creamy.
  • Use a piping bag with a tip or a knife to frost cupcakes.
  • Refrigerate until ready to serve.
  • Before serving top each with one cherry.
  • Refrigerate the remaining pie filling for another use.
  • Makes about 2 dozen.


Calories: 133kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 9mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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