24 Servings

Prep: 15 min.

Bake: 20 min.

Ingredients

1 package chocolate cake mix (regular size)

1-1/3 cups water

1/2 cup canola oil

3 Eggs

1 can (21 ounces) cherry pie filling

1 can (16 ounces) vanilla frosting

Chocolate curls, optional

Directions

In a large bowl, combine the cake mix, water, oil and eggs; beat on

low speed for 30 seconds. Beat on medium for 2 minutes.

Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a

rounded teaspoonful of pie filling in the center of each cupcake.

Set remaining pie filling aside.

Bake at 350° for 20-25 minutes or until a toothpick inserted near

the center comes out clean. Remove from pans to wire racks to cool

completely.

Frost cupcakes; top each with one cherry from pie filling.

Refrigerate remaining pie filling for another use. Garnish with

chocolate curls if desired. Yield: 2 dozen.