Here's the bake shop version of the sweet shop favorite, chocolate-covered cherries. Each cupcake's got a maraschino cherry baked inside.
What You Need
Original recipe yields 24 servings
1 pkg. (2-layer size) white cake mix
24 maraschino cherries, stemmed, drained and patted dry
2 oz. BAKER'S Unsweetened Chocolate
1 pkg. (16 oz.) powdered sugar
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3 Tbsp. milk
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Let's Make It
Heat oven to 350º F.
Prepare cake batter as directed on package. Spoon 2 Tbsp. batter into each of 24 paper-lined muffin cups. Top each with 1 cherry; cover with remaining batter.
Bake 20 to 23 min. or until toothpick inserted near centers comes out clean. Cool 10 min.; remove from pan to wire racks. Cool completely.
Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min. or until almost melted, stirring every 30 sec.; stir until completely melted. Cool 5 min. Add sugar, cream cheese and vanilla; beat with mixer until blended. Gradually add milk, beating until blended. Spread onto cupcakes.
How to Store Cupcakes
Store cupcakes in tightly covered container in the refrigerator for up to 3 days.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.