1 Vanilla Cake Mix 1 stick butter, melted
3 large eggs 1 cup water
¼ tsp. almond extract
15 maraschino cherries, roughly chopped
Line cupcake pans for 18 cupcakes. Mix cake according to the directions. When batter is ready, lightly fold in the chopped cherries. Fill cupcake pans to 2/3 full. Bake as directed.
Cool completely.
Chocolate Ganache`
Heat 1 cup of heavy cream in microwave in small bowl just to steaming, not boiling. Immediately add ½ cup very good semi-sweet or 60% cacao chocolate chips, being certain to cover completely with cream. Let stand a minute, then whisk until chocolate is smooth. Let cool 10 minutes.
(if desired, drizzle 1 tsp. Amaretto liqueur over chocolate chips and toss to coat before adding to the cream)
Cream Cheese Frosting
2 lb. powdered sugar ½ cup butter – room temp
1 tsp vanilla 8 oz cream cheese – room temp
1 tsp Amaretto or ¼ tsp almond extract
½ cup cream (or milk)
Beat butter and cream cheese until light and smooth. Add remaining ingredients and beat until smooth.
Set aside 18 maraschino cherries with stems on paper towel to air dry while assembling cupcakes.
Assembly – the fun part!!!
With spatula, cover top of each cupcake within the edges with chocolate ganache. They can be set in refrigerator for 10 minutes or so to set up the chocolate.
Place frosting in pastry bag with large star tip or smooth tip, or use spatula to frost tops to look desired.
Holding cherry by stem, dip and drag through the chocolate ganache to coat bottom and hold a good size dollop, and immediately press into center of each cupcake. Garnish with additional sprinkles if desired.
