Cherry Chip Cupcakes

Yield: 24 cupcakes

Cherries and chocolate add a fun surprise to these Cherry Chip Cupcakes. Two kinds of toppings give these easy treats a fun bakery touch.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Cupcakes

1 - 15.25 ounce vanilla cake mix
1 - 3.4 ounce box instant vanilla pudding
4 large eggs
3/4 cup water
1/4 cup cherry juice (from jarred cherries)
1/2 cup canola oil
1 - 10 ounce jar maraschino cherries
3/4 cup mini chocolate chips
3 teaspoons all purpose flour

For the Frosting

1/2 cup unsalted butter softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
1/2 teaspoon table salt
3 1/2 cups powdered sugar
1/2 cup cocoa powder
6 - 8 tablespoons heavy whipping cream
1 - 8 ounce container Cool Whip, thawed
24 cherries with stems, patted dry
1/4 cup miniature chocolate chips

Instructions

Preheat the oven to 325°. Place 24 cupcake liners in 2 - 12 count muffin tins.
Drain the cherries, making sure to save the juice. Dice the cherries and pat dry with paper towels.
Mix the cake mix, pudding mix, eggs, water, cherry juice, and oil in a large bowl until mixed completely.
Stir together the diced cherries, chocolate chips, and flour until lightly coated. Add to the cake mix and stir in gently.
Spoon the batter into the cupcake liners. Bake for 20-22 minutes. Remove the pan and place the cupcakes on a wire rack to cool completely.
Beat the butter, shortening, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and heavy cream alternately until mixed in. Beat on high for a few minutes until light and fluffy.
Place the chocolate frosting in an icing bag fitted with a frosting tip 1M. Swirl a mound of frosting on top of each cupcake.
Right before serving, spoon the Cool Whip into another icing bag fitted with frosting tip 21 or 27. Swirl the Cool Whip on top of the frosting. Top with mini chocolate chips and a cherry with a stem.

Notes

Pat the cherries dry with paper towels. This is a good idea so they do not add extra liquid to the batter.

Use a food processor or large chef's knife to chop the cherries into small pieces. Do not over-chop if using the food processor.
Use one teaspoon of cherry extract and a drop of red or pink food coloring for a stronger taste and brighter pink color.
Stir a bit of flour into the cherries and chocolate chips because it keeps them from sinking to the bottom of the liners.
Let the cupcakes cool completely before adding any frosting.
Try vanilla buttercream, cream cheese frosting, cherry buttercream, or coconut frosting for a fun and delicious topping.
When filling piping bags with frosting, do not overfill the bags. There should be enough space to twist and then close the top with your fingers and thumb.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 200mgCarbohydrates: 47gFiber: 2gSugar: 36gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.