Cherry-Filled Cupcakes with Chocolate Frosting

• 1 pkg. (2-layer size) white cake mix
• 24 maraschino cherries, stemmed, drained and patted dry
• 2 oz. Baker's Unsweetened Chocolate
• 1 pkg. (1 lb./450 g) icing sugar
• 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 1 tsp. vanilla
• 3 Tbsp. milk

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package.
3. Spoon 2 Tbsp.
4. batter into each of 24 paper-lined muffin cups.
5. Top each with 1 cherry; cover with remaining batter.
6. Bake 20 to 23 min.
7. or until toothpick inserted near centres comes out clean.
8. Cool 10 min.
9. ; remove from pan to wire racks.
10. Cool completely.
11. Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 min.
12. or until almost melted, stirring every 30 sec.
13. ; stir until completely melted.
14. Cool 5 min.
15. Add sugar, cream cheese and vanilla; beat with mixer until blended.
16. Gradually add milk, beating until blended.
17. Spread onto cupcakes.

white cake, maraschino cherries, chocolate, icing sugar, cream cheese, vanilla, milk

Taken from www.kraftrecipes.com/recipes/cherry-filled-cupcakes-chocolate-frosting-170694.aspx (may not work)