Over the weekend I needed a dessert that our friends would enjoy, that was gluten free. I had made gluten free chocolate cupcakes before using King Arthur Flour's chocolate cake mix, but decided to add a little kick of flavor with Duncan Hines Comstock Pie Filling.
Here is how I did it...
Super Moist Gluten Free Cherry Chocolate Cupcakes
Yield 24 - 30 Cupcakes
1 box of King Arthur Flour Chocolate Cake Mix
1 21oz can of Duncan Hines Comstock Cherry Pie Filling
Mix these three ingredients in a bowl until combined, trying not to mash all the cherries. Fill cupcake liners 2/3 full. Bake per instructions on the box.
The Creamiest Chocolate Buttercream Frosting
2 3/4 C Powdered Sugar
6 tablespoons Unsweetened Cocoa Powder
6 tablespoons room temperature Butter
5 tablespoons Heavy Cream
1 teaspoon Vanilla Extract
*2-4 tablespoons of Milk (to loosen frosting if too thick)
Whisk together sugar and cocoa powder. Add butter, heavy cream and vanilla. If frosting is too thick, loosen with a tablespoon at a time of milk.