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Cherry Cordial Cupcakes

Amanda Sooy Recipe shared by:
| Follow this Baker

Everything you love about a cherry cordial- the cherry cream center, the rich chocolate coating- made into a bite sized cupcake. Prep time: 1 hour 15 minutes Bake time: 15-20 minutes Makes 36 mini cupcakes

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  • Cupcakes
  • 1 package Duncan Hine's 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 powedered 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

Baking Instructions

  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.
  2. 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.
  3. Mix together frosting starter and cherry vanilla flavor pouch. Load into a pastry bag fitted with a star tip; set aside.
  4. Using a small, sharp knife cut a small hole in the middle of each cupcake and remove some cake.
  5. Fill each cupcake with one teaspoon of cherry filling. Then, pipe frosting on top of each cupcake. Put the cupcakes in the freezer.
  6. 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.
  7. Working quickly, take cupcakes from the freezer and dip the frosting in the melted chocolate, letting any excess drip off.
  8. Return to the freezer for 5 minutes. Either serve immediately or store in the refrigerator for up to 24 hours.
  9. Enjoy!

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Parchment paper

Parchment paper

Parchment paper is the best friend a baker can have. Just line those cookie sheets with a sheet of parchment paper and place the cookies on the sheet the way you usually do. You will find that the cookies slip right off the paper, and you can re-use it to bake another batch. No more greasing the pan. King Arthur sells it already cut in sizes that fit a cookie pan, or you can buy it on a roll in the grocery store. Use it to line the bottom of cake pans, too. Wonderful stuff.

Even more delicious

Even more delicious

Once I added all other ingredients I learned we were out of vegetable oil for my milk chocolate brownies. After promising my son we'd make brownies no matter what. I grabbed a stick of butter from the fridge and melted it. I added it to the bowl and we mixed it up. Adding the butter instead of the vegetable oil made these brownies even more delicious!

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