Step 1

Preheat the oven to 325°. Place 24 cupcake liners in 2 - 12 count muffin tins.

Step 2

Drain the cherries, making sure to save the juice. Dice the cherries and pat dry with paper towels.

Step 3

Mix the cake mix, pudding mix, eggs, water, cherry juice, and oil in a large bowl until mixed completely.

Step 4

Stir together the diced cherries, chocolate chips, and flour until lightly coated. Add to the cake mix and stir in gently.

Step 5

Spoon the batter into the cupcake liners. Bake for 20-22 minutes. Remove the pan and place the cupcakes on a wire rack to cool completely.

Step 6

Beat the butter, shortening, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and heavy cream alternately until mixed in. Beat on high for a few minutes until light and fluffy.

Step 7

Place the chocolate frosting in an icing bag fitted with a frosting tip 1M. Swirl a mound of frosting on top of each cupcake.

Step 8

Right before serving, spoon the Cool Whip into another icing bag fitted with frosting tip 21 or Swirl the Cool Whip on top of the frosting. Top with mini chocolate chips and a cherry with a stem.