INGREDIENTS
1 1/3 Cup of All Purpose Flour
1/4 Tsp of Baking Soda
2 Tsp of Baking Powder
3/4 Cup of Cocoa Powder (Unsweetened)
1/8 Tsp of Salt
3 Tbsp of Butter
1 1/2 Cup of Sugar
2 Eggs
3/4 Tsp of Vanilla Extract
1 Cup of Milk

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

INGREDIENTS
1 Pack of Chocolate Cake Mix
1/2 Cup of Vegetable Oil
1 1/3 Cup of Water
1 Can of Cherry Pie Filling (21 Oz.)
1 Can of Vanilla Frosting (16 Oz.)
3 Eggs

DIRECTIONS
In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filling onto the center of each cupcake. Set remaining pie filling aside. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional pie filling with cupcakes or refrigerate or another use.