Decadent Cherry-Chocolate Cupcakes for a Crowd

Heidi Hoerman


These go over very well at family reunions and other big pot-luck gatherings. You need a couple of the muffin tins that make little muffins and the papers to fit. These bite-sized cupcakes are easier to grab off the buffet and pop in your mouth as you head over to talk to a relative. A single recipe makes many little cupcakes.

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several dozen


1 box
chocolate cake mix that calls for melted butter. one is made by duncan hines.
1 can(s)
cherry pie filling
1 large pkg
semi-sweet chocolate chips
1 stick
butter or margarine, melted
1 or 2
eggs (or however many are called for on the box of cake mix
1/4 to 1/2 c
1 tsp
almond extract

Directions Step-By-Step

Preheat the oven as instructed on the cake mix box.
Stir together the cake mix, melted butter, egg(s), as instructed on the box but DO NOT ADD WATER.
Stir in the cherry pie filling and almond extract.
Distribute the batter in small, paper-lined cupcake tins, trying to get a cherry in each cupcake.
Bake as instructed on the cake mix box. The cupcakes will be moister than normal -- more like a very soft brownie.
Melt the chocolate chips, stir and add in just enough milk to make a thick sauce when hot. Spoon some of this on each cupcake. If it hardens in the bowl before you finish, zap in the microwave to re-melt.
Allow to cool and serve.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy