Chocolate cherry cupcakes

Ingredients:

Cupcakes

• 1 package (500 g) of dry chocolate cake mix with butter
• 110 g softened butter
• 3 eggs
• 1 and 1/3 cups cranberry-cherry juice
• 0.5 cup cherry pie filling

Glaze

• 1 and 1/4 tbsp. white chocolate granules
• 7 tablespoons heavy cream
• 2.5 tsp light corn syrup
• 1 and 1/4 cups white whipped frosting
• 1/3 tbsp. semi-sweet chocolate granules
• 1 can (280g) maraschino cherries with stems, patted dry

Preparation:

1. Preheat oven to 350°F (175°C). Line a 24-cup (6cm) muffin tin with paper liners; set aside.
2. Cupcakes:
   
   In a large bowl, beat the cake mix, butter, eggs, and cranberry-cherry juice with a mixer on low speed for 30 seconds. Scrape down the sides of the bowl. Beat for 2 minutes on medium speed. Spoon 2 tablespoons of batter into the prepared cups, add 1 teaspoon of cherry filling, and top with another 1 tablespoon of batter.
3. Bake for 12-16 minutes, or until a toothpick inserted into the cupcake comes out clean. Cool the cupcakes in the pan on a wire rack for 5 minutes. Then remove the cupcakes and cool completely on a wire rack.
4. Glaze:
   
   Place the white granules in a medium bowl; set aside. In a small saucepan, heat the heavy cream and corn syrup over medium heat until almost boiling. Pour the hot mixture over the white granules; stir until smooth. Let sit for 10 minutes. Stir the cream mixture into the white whipped topping until smooth; set aside.
5. Place dark chocolate chips in a small bowl and microwave for 2 minutes, stirring every 30 seconds, until melted. Place the cherries on paper towels to dry. Dip each cherry in the melted chocolate and place on a waxed paper-lined baking sheet to set.
6. Frost each cupcake with white frosting and garnish with a chocolate-covered cherry.