Chocolate Covered Cherry Cupcakes Recipe

Name: Chocolate Covered Cherry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baker's Corner Devil's Food Cake Mix; 1/4 cup Carlini Vegetable Oil; 3 Goldhen Large Eggs; 1 cup water; 1/4 cup Baker's Corner All Purpose Flour; 14-16 Baker's Corner Maraschino Cherries, drained; 6.7 ounces Queen Anne's Cordial Cherries; 1/4 cup Baker's Corner Powdered Sugar; 8 ounces Happy Farms Cream Cheese; 4 tablespoons Countryside Creamery Unsalted Butter; 1/4 cup Friendly Farms Heavy Whipping Cream; 5.29 ounces Choceur Dark Chocolate Bar; 14-16 Baker's Corner Maraschino Cherries (optional)

Servings: persons

Baker's Corner Devil's Food Cake Mix
1/4 cup Carlini Vegetable Oil
3 Goldhen Large Eggs
1 cup water
1/4 cup Baker's Corner All Purpose Flour
14-16 Baker's Corner Maraschino Cherries, drained
6.7 ounces Queen Anne's Cordial Cherries
1/4 cup Baker's Corner Powdered Sugar
8 ounces Happy Farms Cream Cheese
4 tablespoons Countryside Creamery Unsalted Butter
1/4 cup Friendly Farms Heavy Whipping Cream
5.29 ounces Choceur Dark Chocolate Bar
14-16 Baker's Corner Maraschino Cherries (optional)

1
Preheat oven to 350 .
2
Combine the cake mix, oil, eggs and 1 cup of water in a mixing bowl. Stir until well blended.
3
Place liners in a muffin pan. Using a 1/4 cup scoop, fill liners 1/2 full.
4
Roll the maraschino cherries in flour. Place one cherry in the center of each cupcake.
5
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
6
In a small sauce pan, bring cordial cherries, powdered sugar, cream cheese, butter and whipping cream to a simmer. Mash the cherries and stir until melted.
7
Simmer for 10 minutes, strain frosting into a bowl.
8
Cool for 30 minutes, frost cupcakes.
9
Grate chocolate bar to create shavings, sprinkle frosted cupcakes with chocolate shavings. If desired, garnish with a maraschino cherry.

1448

kcal

Calories

Fat

172

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 13 ingredients. The key ingredients include: Baker's Corner Devil's Food Cake Mix, 1/4 cup Carlini Vegetable Oil, 3 Goldhen Large Eggs, 1 cup water, and more.

Yes, Chocolate Covered 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 Covered Cherry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions