1 package chocolate cake mix (regular size)
1-1/3 cups water
1/2 cup canola oil
1 can (21 ounces) cherry pie filling
1 can (16 ounces) vanilla frosting
Chocolate curls, optional
In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
Frost cupcakes; top each with one cherry from pie filling. Refrigerate remaining pie filling for another use. Garnish with chocolate curls if desired. Yield: 2 dozen.