Merry Cherry Chocolate Cupcakes
Yield
24 servingsPrep
30 minCook
0 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
softened |
|
| 1 | package |
powdered sugar
|
*
|
| 1 | can |
maraschino cherries
drained |
*
|
| 2 | cups |
pecan halves
|
|
| 24 | Prepared |
cupcakes
chocolate, prepared, cooled |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cream cheese
softened |
|
| 1 | package |
powdered sugar
|
*
|
| 1 | can |
maraschino cherries
drained |
*
|
| 473 | ml |
pecan halves
|
|
| 24 | Prepared |
cupcakes
chocolate, prepared, cooled |
* |
Directions
In medium bowl, with electric mixer at medium speed, beat cream cheese until smooth. Slowly add confectioners' sugar, beating until smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries. Reserve 1 cup (about 72) pecan halves; coarsely chop remaining pecan halves. In small bowl, combine ¾ cup cream cheese frosting, chopped pecans and chopped cherries. Using the end of a wooden spoon, poke a 1" deep hole in top of each cupcake. Spoon about 1 tablespoonful pecan filling in each hole. Frost the tops of the cupcakes with remaining frosting.
Halve reserved cherries. Top cupcakes with cherry halves and reserved pecan halves. Refrigerate until serving time.
