Chocolate Cherry Cupcakes

24 Servings
Prep: 15 min.
Bake: 20 min.
1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional
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
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.

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