Chocolate-Chocolate Cherry Cupcakes Recipe

Name: Chocolate-Chocolate Cherry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Betty Crocker); 1/2 cup (1 stick) butter, softened; 3 eggs; 1 1/3 cups cranberry-cherry juice; 1/2 cup cherry pie filling; 1 1/4 cups white baking chips; 7 tablespoons heavy cream; 2 1/2 teaspoons light-color corn syrup; 1 1/4 cups whipped fluffy white frosting; 1/3 cup semisweet chocolate chips; 1 (10-ounce) jar maraschino cherries with stems, drained

Servings: persons

Betty Crocker)
1/2 cup (1 stick) butter, softened
3 eggs
1 1/3 cups cranberry-cherry juice
1/2 cup cherry pie filling
1 1/4 cups white baking chips
7 tablespoons heavy cream
2 1/2 teaspoons light-color corn syrup
1 1/4 cups whipped fluffy white frosting
1/3 cup semisweet chocolate chips
1 (10-ounce) jar maraschino cherries with stems, drained

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

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Betty Crocker), 1/2 cup (1 stick) butter, softened, 3 eggs, 1 1/3 cups cranberry-cherry juice, and more.

Yes, Chocolate-Chocolate Cherry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Chocolate Cherry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions