The basis for this delectable cupcake is:
1 box of French Vanilla Cake Mix
1 box of Cherry Jello (reserve 1 tablespoon)
1 half gallon (minus 1 cup) of (premium quality) Cherry Vanilla Ice Cream, Melted.
3 large/Jumbo Eggs
1/2 cup vegetable or canola oil
Mix the above until well blended - I stir by hand because it's good exercise, and just makes me feel like I'm doing something basic - since I'm using a mix! About 150 stirs should do it. Note: The ice cream replaces your liquids. You may have to adjust this amount to get the proper consistency.
Pour about into a cupcake pan, lined with paper liners, about 3/4 full. Bake at 350F about 20-25 minutes - check as it bakes, because the Jello may cause it to burn. When done - they will be springy to touch - let cool entirely on a wire rack.
1 can Cherry Pie Filling w/Extra Cherries
1 tablespoon of Kirsch
Stir to blend well
With a sharp paring knife, cut a little "cork out of the center, about 1" deep and 1" diameter. Use a teaspoon to fill the hole, trim the "cork" and plug the hole back up.
1 container of (pre-made) Coconut Frosting
1 cup Shredded Coconut
1 tablespoon of cherry Jello
1 teaspoon of Maraschino Cherry Juice (you will need a jar of Maraschino Cherries with Stems - stems are optional); drain the cherries on a paper towel
In a large bowl, blend frosting, Jello, cherry juice - adding coconut last. Stir until blended, and frost the cupcakes. Garnish with a cherry in the center.