Cherry Cordial Cupcakes

Yield: 21 servings

Ingredients

• 8 ounces cream cheese, softened
• 3 eggs, divided
• 1/2 cup granulated sugar
• 1 (21 ounce) can cherry pie filling, divided
• 2 tablespoons coffee flavored liqueur (Kahlua)
• 1 (18.25 ounce) box chocolate cake mix*
• 1/3 cup vegetable oil
• 3/4 cup water
• 1/2 cup chocolate chips

Instructions

1. In a small bowl, beat cream cheese, 1 egg and sugar until smooth. Stir in 1/3 cup cherry pie filling, liqueur and chocolate chips; chill.
2. In a large mixing bowl, combine cake mix, remaining 2 eggs, oil, water and 1 cup cherry fruit filling. Using electric mixer; blend on low speed for 30 seconds until moistened. Beat at medium speed for 2 minutes.
3. Fill paper-lined muffin cups 1/3 full. Top each with 1 tablespoons cream cheese mixture.
4. Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full.
5. Bake in preheated 350 degrees F oven for 30 minutes or until a wooden pick comes out clean.
6. Cool and dust with confectioners' sugar.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.