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1
Preheat the oven to 350 degrees F. Line 24 (2 1/2-inch) muffin cups with paper liners; set aside.
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2
In a large mixing bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with an electric mixer on low for 30 seconds.
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3
Scrape down side of bowl.
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4
Beat for 2 minutes on medium.
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5
Spoon 2 tablespoons batter into each prepared muffin cup.
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6
Spoon 1 teaspoon cherry pie filling on batter in each cup and top with another 1 tablespoon cupcake batter.
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7
Bake for 12 to 16 minutes or until a toothpick inserted in the cupcakes comes out clean.
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8
Cool cupcakes in muffin cups on a wire rack for 5 minutes.
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9
Remove cupcakes from muffin cups and cool completely on wire rack.
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10
For frosting:
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11
Place the white baking chips in a medium bowl; set aside.
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12
In a small saucepan, heat the heavy cream and corn syrup over medium heat until nearly boiling.
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13
Pour the hot mixture over the white baking chips; stir until completely smooth.
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14
Let stand for 10 minutes.
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15
Stir the cream mixture into the white frosting until well mixed; set aside.
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16
In a small microwave-safe bowl, microwave the semisweet chocolate chips on medium for 2 minutes, stirring every 30 seconds.
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17
Place the maraschino cherries on paper towels to dry.
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18
Dip each dry cherry into melted semisweet chocolate and place on waxed paper-lined baking sheet until chocolate hardens.
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19
Frost each cupcake with white chocolate frosting and top with a chocolate-covered cherry.
