• 1 can (21 ounces) cherry pie filling
• 2 large Dierbergs eggs
• 1 box (15.25 ounces) red velvet cake mix (Betty Crocker)
• ¼ cup cherry preserves
• ½ cup heavy whipping cream
• ½ cup dark chocolate chips (60 to 63% cacao)
• 2 cups Dierbergs butter
• 2 packages (8 ounces each) light cream cheese
• ⅔ cup Dierbergs powdered sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder
• 1 container (9 ounces) Dierbergs Chocolate Covered Cherries (Produce Department)

FOR CUPCAKES: In large mixer bowl with whisk attachment, beat pie filling and eggs at medium speed until well mixed. Add cake mix; beat at low speed just until blended. Scrape bowl and beat at medium speed 2 minutes.

 

Line 18 muffin cups with paper baking cups, filling about ⅔ full. Bake in 350°F. oven until wooden pick inserted in center comes out clean, about 16 to 18 minutes. Cool completely on wire rack.

 

FOR GLAZE: Place preserves in 1-cup glass measure. Microwave high 45 seconds, or until melted. Use back of spoon to press preserves through fine sieve; discard solids.

 

Place cream in 2-cup glass measure. Microwave high 1 minute or just until cream begins to simmer. Add chocolate. Let stand 2 minutes; stir until chocolate is melted and smooth. Stir in strained preserves.

 

Spread small spoonful of Glaze on each cupcake; chill 30 minutes.

 

FOR BUTTERCREAM: In large mixer bowl, beat all ingredients except cocoa powder and cherries at low speed until combined. Beat at high speed 10 minutes, scraping bowl every 2 minutes.

 

Place half of the Buttercream in small reclosable freezer-weight plastic bag; seal bag.

 

Add cocoa powder to remaining Buttercream. Beat at low speed until combined; beat at high speed 2 minutes until well mixed. Place Chocolate Buttercream in second small reclosable freezer-weight plastic bag; seal bag.

 

Snip 1 inch off bottom of empty pastry bag; drop large open star tip in bag. Snip ½ inch off bottom of Buttercream bags; hold bags with tops aligned. Drop evenly into prepared pastry bag fitted with star tip. Apply small amount of pressure evenly around top of bag to start flow of Buttercream and eliminate air bubbles. Applying even pressure, pipe frosting onto Cupcakes in swirl pattern. (The colors will swirl together and mix slightly.)

Servings: 18
Serving Size: Per Cupcake

Per Serving
Calories: 416
Cholesterol: 87 mg
Fat: 27 g
Sodium: 297 mg
Carbohydrates: 41 g
Protein: 4 g
Fiber:
Saturated Fat: N/A