After reading a forum on a website which asked the question, “what was the most romantic thing someone’s done for you?” I realized that no one has done anything remotely romantic for me. Why I’m incapable of having romantic things happening to me, I do not know, but I demand some answers.
Never have I ever had a candlelit dinner.
The last time I had a walk on the beach, we were fighting.
Romantic, spontaneous getaways for the weekend? Planned by me.
In fact, I don’t even know if my past significant others knew my favorite candy, which is clearly an indication that we were never meant to be since candy is like, my lifestyle.
Oh well. I suppose I’m meant to eat my Red Vines by candlelight alone.
At any rate, despite being single this Valentine’s Day, I’m actually really excited about it. There’s something exciting about love, even if I’m not in it. So I just make treats to compensate for my loneliness, and it all works out in the end. *cue rom com music here* Today, I’ve made for you – my valentines! – these delectable Chocolate Cherry Cookie Bites. They’re super delish and take hardly any time at all to make, thanks to some easy store-bought, seasonal swaps I found.
Enter: Pillsbury’s new Chocolate Cherry Cake Mix and Frosting! They have a rich chocolate flavor with sweet hints of cherry swirled throughout, and they’re the base for these simple-yet-scrumptious cookie cups. Your Valentine will be none the wiser with your little store-swap secret, and you’ll be dubbed the best significant other ever. You’re welcome.
(And yes, I will take my Red Vines now).
- 1 box Pillsbury Chocolate Cherry cake mix
- 1 egg
- ½ cup oil
- About 1 cup Chocolate Cherry Delightfulls Morsels (by Nestle - they're cherry-filled chocolate chips; find them on your baking aisle, or sub another chopped chocolate-cherry candy)
- 1 can Pillsbury Chocolate Cherry frosting
- Maraschino cherries with stems, for garnish
- Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray and set aside. In a large bowl, combine the cake mix, egg and oil with a spoon until a soft dough has formed.
- Drop rounded Tablespoonfuls of dough into each muffin cavity, then gently flatten them down with your fingers. Bake the cookie cups for about 12-15 minutes or until the edges are set; do not over-bake. Allow the cookie cups to set in the muffin cups for about 5 minutes.
- Gently use the handle of a wooden spoon to make an indentation in the middle of the cookie cup, careful not to puncture through the cup. Immediately fill the well with a heaping pinch of the chocolate-cherry morsels. Allow the cups to cool completely before gently popping them from the muffin tin.
- Remove the cap and foil lining from the frosting and microwave it on medium-high power for about 30 seconds, stirring vigorously so it's smooth and pourable. Dunk each cookie cup into the melted frosting briefly, covering the top. Allow excess to drip off and return the cookie cups to a foil-lined baking sheet or wire rack. Immediately top with a maraschino cherry. Repeat with remaining cups, then serve!
These could not be simpler or any cuter! I’m a huge fan of the chocolate & cherry flavor combination and these cups hit it outta the park with their rich, chocolaty flavor and the bright bursts of cherry. If you can’t find the chocolate cherry cake mix or frosting, substitute regular chocolate cake mix with a teaspoon or two of cherry extract or maraschino cherry juice. And stir some cherry extract or maraschino cherry juice into canned chocolate icing in a pinch.
I hope you enjoyed! Have a great day, lovers!!