Chock Full O’Cherries Stuffed Cupcakes

 For detailed, illustrated technique instructions about needed toolsassembly, fillingpreparing a pastry bag and circle frosting, see our drop-down HOW-TO menu at the top of the page.
Photos by Holly Haber
Photos by Holly Haber
What do you do when you've bought the jumbo size jar of cherries for a party and forget to use them? You make Chock Full O'Cherries Stuffed Cupcakes, of course! This cherry stuffed cupcake is reminiscent of a Shirley Temple because we add in just a little bit of Cherry 7-Up. This turned into a super fun afternoon with my daughter and her friends. Hope you enjoy them as much as we do!
♥ Holly
Yields 24 cupcakes

BASE
1 white cake box mix
27 maraschino cherries, roughly chopped
1/3 c. maraschino cherry juice
2/3 c. Cherry 7-Up
Eggs & oil (per box directions, OMIT WATER)

FILLING
24 maraschino cherries, whole

TOPPING
2 cans chocolate white frosting
Pink, red & white nonpareils
24 maraschino cherries with stems

Hint:
There are 3 different size jars of maraschino cherries I've found, 6oz. = 18 cherries, 10oz = 30 cherries, & 72oz = 218 cherries. This recipe calls for 75 cherries...you can buy any combination to suit your needs.

INSTRUCTIONS
1. Add 1/3c. maraschino cherry juice, 2/3c. Cherry 7-Up and oil into white box mix, stirring per box directions. Once combined, fold in the 27 chopped cherries. Scoop into cupcake liners but only bake for 18 minutes. Insert a toothpick to check for doneness; when it comes out clean, remove from oven. Let cool fully.

2. Core cooled cupcakes. Insert 1 maraschino cherry into each cored cupcake.

3. Insert 1M tip into chosen pastry bag. Fill bag with white frosting, cut opening and circle frost cupcakes.

4. Sprinkle with pink, white and red nonpareils and top with a stemmed cherry.

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