Chocolate Cherry Cupcakes
1 box (16.25 ounces) Devil’s Food cake mix
1-1/3 cups water
1/2 cup oil
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 mixer an 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 tip or a knife to frost cupcakes. Refrigerate until ready to serve. Before serving top each with one cherry. Refrigerate remaining pie filling for another use. Makes about 2 dozen.