Cupcake of the Month: Chocolate Cherry Cupcakes

I almost forgot about making my cupcakes for Cupcake of the Month. I almost didn’t want to do it too. We have so many goodies that I’ve made in the last couple of weeks. It’s ridiculous. I’m not joking. On top of all the things I’ve made, my MIL is bringing goodies for Christmas and I swear..I’m going to gain like 10 lbs by New Years. Maybe it’s a good thing we still have a treadmill in our living room to burn off all the junk I’m going to eat this week.

This recipe, unlike the other two I’ve done so far is not Christmas themed. It’s just a random cupcake recipe that I picked out of the Taste of Home magazine thingy.

This recipe is so easy a caveman can make it. Hahaha. Remember those Geico commercials?

Anyway. Here’s what you’re going to need:

  • Liners-make sure they’re pink- it doesn’t really matter what color they are, just use what you have on hand
  • chocolate cake mix- eggs, water, and oil for mix
  • 1 can cherry pie filling
  • frosting-vanilla

Line your cupcake pan with liners.

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Toss your cake mix, eggs, oil and water in your mixer. Mixy mixy for a couple minutes.

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Scoop batter into lined cupcake pan.

Grab your cherry filling.


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Put a dollop of the cherries on top of the batter. Toss into a preheated oven of 350 for 20-25 minutes.

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Bam. Chocolate Cherry cuppy cakes.

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You should have seen Chunky Monkey while I was taking these pictures. He was freaking out that he couldn’t get his little paws on them.

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Don’t fret little dude. Mommy’s got you covered. Sorry for the blurry picture. I was laughing so hard on how he shoved the entire thing in his mouth.

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Turbo wasn’t going to pass on getting a cuppy cake. He actually had two.

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That’s all for now. I think I’m done baking until next year..haha get it, because it’s only a few days away. *Sigh*

Cupcake of the Month: Chocolate Cherry Cupcakes


  • From Taste of Home
  • 1 package chocolate cake mix (regular size)
  • 1-1/3 cups water
  • 1/2 cup canola oil
  • 3 eggs
  • 1 can (21 ounces) cherry pie filling
  • 1 can (16 ounces) vanilla frosting- or your favorite recipe
  • 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 completely.

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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