4 TB cherry jam ……………….......................…. 3 cups butter, softened
3-1/2 cups powdered sugar ......................…… 1 cup cream cheese, softened
1 TB. unsweetened cocoa powder (I like dark best)
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1 tsp vanilla extract …………......................….. 1 cup buttermilk
1 can (21 ounces) cherry pie filling
2 eggs …………........................………………….. 2 cups flour
2 cups sugar …........................………………….. 2 tsp baking soda
3/4 cup unsweetened cocoa powder (dark is best)
1 tsp baking powder ….......................………… 1/2 tsp salt
1/2 teaspoon salt
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1/2 cup semisweet or dark chocolate chips
1 tsp shortening (i.e. Crisco) .......................…. 3-1/4 cups powdered sugar
24 maraschino cherries, well drained
chocolate shavings and/or curls (optional)
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Cupcakes: In large bowl, beat pie filling, buttermilk & eggs until well blended.
Combine flour, sugar, cocoa, baking soda, baking powder & salt; gradually beat into pie filling mixture until blended.
Fill paper-lined muffin cups 2/3 full. Bake at 375° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool 10 min. then remove from pans to wire racks to cool completely.
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Meanwhile, in a microwave, melt chocolate chips and shortening; stir until smooth. Dip cherries in chocolate mixture; allow excess to drip off. Place on a waxed paper-lined baking sheet. Refrigerate until set.
Frosting : Put 1/2 tsp of cherry jam directly onto cooled cupcakes. Cream butter and powdered sugar until light and fluffy ~beat in sifted cocoa powder. Spread icing evenly over the layer of cherry jam. Sprinkle chocolate shavings over layer of icing. Dust lightly with cocoa powder. Top with a dipped cherry ~ makes 18-24
TIP: You can put the frosting into a small freezer zip-top baggie; seal and cut off one end tip. Use this as a piping bag to put your frosting on the cupcakes