I love any reason to make cupcakes! And here’s a secret.. I often use store box cake mix and then fancy them up with homemade filling and buttercream!
Using a cake mix allows my kids to help make the cupcakes mess free, and saves on time! I then spend the extra time on the frosting and filling… delicious!
This Chocolate Mascarpone Buttercream is my all time favorite! Its a must try!
Chocolate Store Bought Cake Mix
Cherries, pitted and cut in half
Make the cupcakes according to box instructions. Make sure to use milk instead of water! When the cupcakes are done, use a frosting pipe end, or knife and small spoon to create the holes for the filling. Allow the cupcakes to completely cool before filling and frosting.
Make the cherry filling: In a small saucepan, combine the cherries, sugar, and corn starch. Cook over low-medium heat stirring frequently until the cherries begin to break down and become a thick jam like consistency with medium sized cherry chunks. Remove from heat and then stir in the vanilla and amaretto.
Set the filling aside to cool.
Make the Mascarpone Buttercream: In a small bowl, whisk together 3 cups of icing sugar and cocoa powder. Set it aside. In a stand mixer, whop the butter until it is light and fluffy, about 3 – 4 minutes. Next, add in the mascarpone, vanilla and salt and beat another 2 minutes. Add the icing sugar mixture and whip until well combined. Add 1 Tbsp of milk at a time util the desired consistency is reached. You may need to add up to 1/2 cup of additional icing sugar.
Assemble the cupcakes: Add the cherry filling to the cupcakes. Top with mascarpone buttercream and a fresh cherry. Optional: dust with Icing sugar.
Enjoy with a tall class of milk!