Recipe

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• 1 (18.25 oz) package chocolate cake mix
• 3 cups heavy whipping cream
• 1/3 cup confectioners' sugar
• 1 (21 oz) can cherry pie filling

• 1 Preheat oven according to box directions for cupcakes. Line cupcake pans with cupcake liners. (Be sure to use liners, and not just the pan.)
• 2 Mix cake according to package directions. Fill cupcake liners slightly less than half full. (You want the cupcake to bake up close to level with the top of the liner.
• 3 Bake according to package directions. Cool completely.
• 4 In chilled medium bowl combine whipping cream and sugar. Beat with an electric mixer on high until stiff peaks form. Refrigerate until ready to use.
• 5 After cupcakes are cooled completely, frost with a level layer of whipped cream frosting.
• 6 Spoon remaining frosting into pastry bag fitted with a star decorating tip. Pipe around the edges of the cupcakes.
• 7 Spoon a small amount of cherry pie filling in the center of each. Refrigerate and enjoy!