Chocolate Cherry Velvet Cupcakes

Ingredients:
1 box Duncan Hines Red Velvet Cake Mix
(water, eggs and oil called for in the directions)
3 oz. sugar free Cherry jell-o mix, divided
8 oz. Cool Whip, Lite

Preheat the oven to 350 degrees. Combine the cake mix ingredients and 1.5 oz. of the cherry jell-o mix with a spatula until everything is well combined. Line cupcake tins with paper liners (about 16). Divide the batter evenly among the cups. Bake according to the directions on the cake mix for cupcakes. Let cool fully on a wire rack.

Meanwhile, combine the remaining jell-o mix and the Cool Whip. When the cupcakes are cool, pipe or spread the frosting on top. (I decorated the tops with sugar hearts for Valentines Day!)