Happy Chocolate Cupcake Day! The purpose of this made-up holiday is obvious, right? Today I share my Aunt Bonnie's chocolate cherry cake recipe. While I'm usually devoted to making homemade desserts, I include this "box" chocolate cake in my baking repertoire because I consider it a family recipe. To celebrate Chocolate Cupcake Day, I'm adjusting the baking instructions. Here is my twist on Aunt Bonnie's chocolate cherry cake:

Mix by hand:
2 eggs, beaten;
1 package chocolate cake mix;
1 can cherry pie filling.

Line cupcake tin with paper cupcake liners;
Scoop batter into cups (Pampered Chef large scoop or an ice cream scoop is the perfect size);
Bake @ 350* 20-30 minutes, until the "toothpick test" comes out clean.
Cool cupcakes completely on wire rack before frosting.

To make cupcakes extra fun, of course, decorate them festively. Rich chocolate frosting or light cherry frosting would be scrumptious! Then add a maraschino cherry or rainbow sprinkles. Here is my recipe for dark chocolate buttercream frosting:

2 large (3.5 oz) Ghirardelli Intense Dark chocolate bars
1 cup (2 sticks) butter, softened
1 tsp quality vanilla
1+ 1/4 cup confectioners sugar
1+ 1/2 tsp instant espresso powder dissolved in 1 tsp very hot tap water
1-2 Tbs heavy whipping cream

Break chocolate bars into pieces; Melt in a bowl over simmering water; Stir until just melted; Remove from heat to cool to room temperature.
Beat softened butter until fluffy, about 3 minutes.
Gradually mix into butter mixture: vanilla + confectioners sugar + espresso + melted chocolate.
Stir in: 1 Tbs heavy whipping cream (add another 1 Tbs if needed to loosen the frosting).

Have a Happy Chocolate Cupcake Day any day! Enjoy! #sagelanereal