Gluten-Free Chocolate Cherry Cupcakes

My mom used to serve a chocolate cherry cake back when we could both eat gluten. The good old days.

But now that Betty Crocker has the devil's food cake mixes, we are making this again. It is so yummy.

1 box gluten free chocolate cake mix (I used Betty Crocker)
1/2 stick butter, softened
1 egg
1 cup water
1/2 can cherry pie filling

Mix cake mix, butter, egg and water according to the directions on the box.

When you open the cherry pie filling there will be cherries and some gel-like stuff. First divide your can of cherries into 2 portions. Scoop out as much of the gel stuff as you can out of one portion and mix it with the cake mix. You can freeze the other half of the cherries and filling to save for the next time you make these cupcakes.

Pour a small amount of batter into each cupcake cup. Place about three cherries on top of the batter and then fill the cup almost until the top. I did this with most of my cupcakes and I think it tastes the best, but I did have trouble getting the cupcakes out of the cupcake holder without breaking. I also experimented with placing the cherries on top of the batter. These cupcakes did not break, but they didn't taste quite the same. Experiment with it and see which works best for you.

Bake per the directions on the cake box. Enjoy!