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CHOCOLATE CHERRY CUPCAKES
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Source: Duncan Hines
This Duncan Hines Dark Chocolate Fudge cake mix has been given the red carpet treatment with cherry pie filling and a creamy amaretto icing! | |
Cake | |
1 Box | Duncan Hines Dark Chocolate Fudge cake mix, (18.25 oz) |
1/3 cup | vegetable oil |
3 | eggs |
1 21-ounce can | cherry pie filling |
1 cup | mini semi-sweet chocolate chips |
Frosting | |
1 stick | unsalted butter, (1/2 cup)at room temperature |
1/4 cup | milk |
1/4 cup | amaretto |
4 cups | powdered sugar |
Preheat oven to 350 degrees F.
Grease bottom and sides of cupcake tins. Set aside.
Make frosting first: Combine butter, milk, amaretto and 1 cup of powdered sugar.
Using an electric mixer, mix the ingredients, slowly adding more powdered sugar.
Once all four cups of powdered sugar are well mixed, cover the icing and place in the refrigerator to chill.
For the cake: Combine Duncan Hines Dark Chocolate Fudge cake mix, vegetable oil, eggs, and mix.
Add cherry pie filling. Reserve 3 tbsp. of cherry mix sauce for later.
Mix with electric mixer (this will break up large cherry pieces into smaller chunks).
Add mini chocolate chips and stir well.
Pour batter into cupcake tins. Each cupcake should be filled two-thirds of the way with batter.
Place cupcake tins in preheated oven for 20 minutes. Be sure to check them often.
Cupcakes are done when a toothpick is inserted into the center and comes out clean.
Remove cupcakes from the oven and let cool.
Take frosting out of the refrigerator and place into a piping bag (or plastic bag).
Frost each cupcake.
Optional: Before serving, add a fresh cherry to each cupcake.
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