Recipes

Preheat oven to 350 degrees. Line muffin trays (stoneware preferred) with paper liners or arrange foil liners on a cookie sheet

Pour 2 oz. of the juice from the cherries into a measuring cup. Drain cherries, rinse, and dry with paper towels. Chop using Pampered Chef Food Chopper

Put cake mix in a medium/large size mixing bowl. Add 2oz. of cherry juice and Fresca. Mix with a scraper or wooden spoon (Do NOT use a hand mixer….it will beat the carbonation out of the Fresca and your cakes will come out flat and goey) until well incorporated. Fold in chopped cherries and chocolate chips.

Fill cupcake wells 2/3 full and bake for 18-22 minutes.

Allow to cool for 5 minutes in pan before inverting onto a cooling rack. Wait until cakes are completely cooled before frosting. After frosting, garnish with chocolate sprinkles.