1 c. flour
1 (4 serving) pkg. cherry vanilla pudding
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/3 c. butter
2 eggs
1 tsp. vanilla
1/2 c. milk
16 chocolate covered cherries

Cream sugar and butter until light. Add eggs, vanilla; beat 1 minute. Add dry ingredients alternately with milk. Fill cupcake pans 2/3 full. Bake at preheated 350 degree oven for 15-17 minutes. Remove from oven.

Quickly make an indentation in top of each cake. Place chocolate covered cherry in each indentation. Return to oven for 2-3 minutes until chocolate softens. Remove from oven and carefully spread soften chocolate over top of each cake leaving cherry exposed in center. Cool. 16 servings.