1 devil's food cake mix or devil's food mix with pudding
1 can (21 ozs) cherry pie filling
2 large eggs
1 teaspoon pure almond extract
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces; 1 cup) semisweet chocolate chips
Place a rack in the center of the oven and preheat the oven to 350 degrees F. Place cupcake wrappers in two pan. Set the pan aside.
Place the cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pans. Place the pans in the oven. Bake cupcake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove pans from the oven and place on wire racks while you prepare the glaze.
For the glaze, place the sugar, butter and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour dip cupcakes so it covers the entire surface. The glaze will be thin but will firm up. Cool for 20 minutes before serving.
Store covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw overnight on the counter before serving.
Time: 90 minutes Makes: 24
Surprisingly, these are very good. Extremely moist. They can be a little messy to eat if you leave them for a few days.