Can I bake this recipe as a cake?

Yes, to make this recipe as a cake, use a 9 by 13 pan and follow the baking instructions on your cake mix box. If you want to be able to turn the cake out of the pan, be sure to grease and flour the bottom of your pan.

Can I use a different cake mix?

If you can't find a Devil's Food Cake mix you can use a chocolate cake mix. Though the flavor may not be as intense as Devil's food cake is richer, darker, and fluffier than traditional chocolate cake

How do I know when the cupcakes are done baking?

Press lightly on the top of the cupcake and if it bounces back, they are done. If your fingers leave an indent, your cupcakes aren't done baking.

Can Frosting be frozen?

Buttercream frosting freezes well in an airtight plastic container for up to one month. To thaw the frosting, let it sit at room temperature. Then beat the frosting with a mixer to lighten it before using it.

Can I make my own cherry pie filling?

Yes, if you have fresh or frozen cherries on hand you can definitely make your own pie filling.

Chocolate Cherry Cupcakes with Chocolate Buttercream Frosting

Description

These delicious Chocolate Cherry Cupcakes are made with a chocolate cake mix and cherry pie filling and topped with a luscious chocolate buttercream frosting.

Ingredients

Scale

Cupcakes

1 15.25 ounce devils food cake mix
1 21-ounce can of cherry pie filling
3 eggs

Frosting

8 Tbsps butter, softened
3 cups powdered sugar
1/2 cup Hershey’s Cocoa Powder
3 to 5 tablespoons of milk
1 tsp vanilla extract
¼ teaspoon salt

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Instructions

Cupcakes

***DO NOT PREPARE CAKE ACCORDING TO BOX DIRECTIONS***

Preheat oven to 350 degrees F
Line the cupcake pan with wrappers.
Place cake mix, eggs, and cherry pie filling in a large bowl.
Using your stand or hand mixer, beat on medium speed for 2 minutes.
Fill the cupcake tin with ¼ cup batter. (I like this 4-tablespoon scoop for cupcakes.)
Bake for 22-25 minutes or until a toothpick inserted into a cupcake comes out clean OR the middle of the cake bounces back when you press down slightly.
Cool for 10 minutes in the pan and remove to a cooling rack to cool completely before frosting.

Frosting

Beat butter with cocoa powder in a large bowl on low until well combined.
Add powdered sugar, 3 tablespoons of milk, vanilla, and salt. Beating on medium speed until a light, fluffy and creamy consistency is reached. If the frosting is too stiff add a bit more milk, a small amount at a time, until the desired consistency is reached.
Frost cupcakes as desired.

Notes

The frosting recipe makes enough frosting to frost 24 cupcakes generously.
Nutrition info based on 24 cupcakes.

Nutrition

Serving Size: 1 cupcake
Calories: 206
Fat: 5
Carbohydrates: 38
Fiber: 2
Protein: 2