Chocolate-Cherry Layered Cupcakes Recipe
1 box devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 teaspoon almond extract, if desired
1 can (21 oz) cherry pie filling
2 containers (4 oz each) vanilla pudding
1 container (1 lb) creamy chocolate frosting
1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
2. Just before serving, remove paper baking cups. Cut cupcake in half horizontally with serrated knife. On bottom half of cupcake, spoon 1 tablespoon cherry pie filling; top with 2 teaspoons vanilla pudding. Replace top of cupcake.
3. Remove lid and foil cover from frosting container. Microwave frosting on High 30 seconds. Stir thoroughly until very soft and smooth, microwaving an additional 5 to 15 seconds if necessary. Spoon 1 tablespoon frosting over top of cupcake. Top with 1 cherry from pie filling.
4. Repeat steps 2 and 3 with remaining cupcakes. Serve immediately.
Just the two of you? Bake and cool cupcakes as directed. Make desired number of layered cupcakes. Wrap remaining cupcakes tightly in plastic wrap, and freeze for up to 2 months.
Recipe & photo source : Pillsbury Recipes