Chocolate Cherry Cupcakes

• 1 package chocolate cake mix (regular size)
• 1-1/3 cups water
• 1/2 cup canola oil
• 3 large eggs
• 1 can (21 ounces) cherry pie filling
• 1 can (16 ounces) vanilla frosting
• Chocolate curls, optional

1. In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside.
3. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely.
4. Frost cupcakes; top each with one cherry from pie filling. Garnish with chocolate curls if desired. Refrigerate remaining pie filling for another use.

chocolate cake, water, canola oil, eggs, cherry pie filling, vanilla frosting, chocolate curls

Taken from www.tasteofhome.com/recipes/chocolate-cherry-cupcakes/ (may not work)