1/2 C sour cream
1 tsp. almond extract
1 large can cherry pie filling (set aside)
1 C filling for topping
MIX cake mix, eggs, sour cream, almond extract, and pie filling until cake mix is moist. Do not overmix. Pour batter into paper liners 3/4 full.
BAKE at 350 degrees for 17-19 minutes, until barely done in center. allow to cool completely on rack.
FROST cupcakes with chocolate ganache, making a slight edge around cupcake to hold the pie filling.
ADD 1 tablespoon pie filling to top of each cupcake.
1 C heavy whipping cream
12 oz. semi sweet chocolate chips
HEAT cream in a saucepan until it comes to a boil.
REMOVE from heat and pour over chocolate in a mixing bowl. Stir until well blended. Cool in fridge until it reaches a thicker consistency for icing.