Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Pie Filling | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 18 3/4 oz box of chocolate cake mix
- 3 x eggs
- 1 1/3 cup water
- 1/2 cup vegetable oil
- 21 oz can of cherry pie filling and topping
- 16 oz can of vanilla frosting
- =
Directions
Prepare cake mix according to package directions, adding eggs, water and oil.
Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full.
Remove 24 cherries from cherry filling; set aside.
Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake.
Bake at in a preheated 350-degree oven 20 to 25 minutes.
Cools in pans on wire rack for 10 minutes.
Remove from pan. Let cool completely.
Frost each cupcake with vanilla frosting.
Garnish each cupcake with reserved cherries.