1 (18.75 ounce) package yellow cake mix
1 (3 ounce) package instant chocolate pudding mix
1 (4 ounce) can evaporated milk
1 1/2 cups milk
4 eggs, beaten
1 1/2 teaspoons vanilla extract
1 (16 ounce) can sour cream
1 (15 ounce) can cherry pie filling
1 (16 ounce) can cherry pie filling
1 (14 ounce) can cream-style corn
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round muffin cups.
In a large bowl, combine cake mix, pudding mix, evaporated milk, milk, eggs, vanilla and sour cream. Mix well. Spread mixture evenly into the prepared cupcake pans. Place a layer of sour cream on top to create the "nook". Place another layer of sour cream on top of this. Spread remaining sour cream on top of this. Spread remaining sour cream on the outside of the paper liner.
Put 1 cupcake on a large baking sheet. Sprinkle with chocolate syrup. Bake in preheated oven for 25 minutes, or until a toothpick inserted into center of each muffin comes out clean. Remove muffins from pans. Cool completely.
To make the frosting: Mix egg white with 1/2 cup sour cream. Dip tart cups of tart into egg white. Scoop out tart shell. Freeze halfway through. Add half of the syrup excess; stir into tart.