Cherry Cordial Cupcakes

By carvalhohm2

Ingredients

• Cupcakes:
• 1 package Devils Food Cake Mix
• 3 large eggs
• 1 cup water
• 1/3 cup vegetable oil
• Filling:
• 1 3/4 cup whipping cream
• 1/2 cup powdered sugar
• 3 Tb. maraschino cherry juice
• 1 tsp. vanilla
• 1 cup maraschino cherries, coarsely chopped and well-drained
• Frosting:
• 1 Duncan Hines® Frosting Creations™ Starter
• 1 Duncan Hines® Frosting Creations™ Cherry Vanilla Flavor pouch
• Glaze
• 6 oz. semisweet chocolate, chopped
• 1 Tb. butter

Details

Servings 24
Adapted from duncanhines.com

Preparation

Step 1

Preheat oven to 350 degrees F. Line the cups of mini cupcake pans with decorative liners. Mix and bake Devil's Food cupcakes according to package. Move to wire racks and allow to cool completely.

Place whipping cream in a large bowl; beat at medium speed of an electric mixer until slightly thickened. Add powdered sugar; continue beating until stiff peaks form. Add cherry juice and vanilla and beat until well-mixed. Fold in chopped cherries. Cover bowl tightly and put in the refrigerator.

Mix together frosting starter and cherry vanilla flavor pouch. Load into a pastry bag fitted with a star tip; set aside.

Using a small, sharp knife cut a small hole in the middle of each cupcake and remove some cake.

Fill each cupcake with one teaspoon of cherry filling. Then, pipe frosting on top of each cupcake. Put the cupcakes in the freezer.

Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 15-second intervals until butter is melted. Whisk the mixture until it is smooth.

Working quickly, take cupcakes from the freezer and dip the frosting in the melted chocolate, letting any excess drip off.
Return to the freezer for 5 minutes. Either serve immediately or store in the refrigerator for up to 24 hours.