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Stuffed Cupcakes

Kraft Memeber Recipe
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Makes: 18 servings Total Time: 3 hr
Category: Desserts Sub Category: Cakes

what you need
  • 1 chocolate cake mix
  • 1 bag mini chocolate chips
  • 1 box Jell-O Chocolate Flavor Instant Pudding
  • 1 can (21 oz.) cherry pie filling
  • Chocolate sauce
  • 1 tub Cool Whip
  • Jumbo cupcake baking foils
make it
Follow direction for preparing cupcakes but add the whole bag of mini chips. Use large muffin tins for cupcakes (lined with baking foils) and fill each one 3/4 high. Bake as directed. Let all cupcakes cool.

After cooled, cut a hole into the top of each cupcake and spoon out the insides being careful not to break or go through the cupcake (use a small spoon). Save the carved out portions for yourself.

Make the Jell-O Instant Pudding as directed on the box. Put a spoonful (any amount desired) of cherry pie filling into the cupcake first. Squeeze any amount of chocolate sauce desired over the cherry filling. Spoon in the pudding leaving a little room on top. Cover all cupcakes with the Cool Whip. Refrigerate for at least 2 hours before serving.
Use remaining ingredients left (i.e. pudding, cherry filling) to make a small trifle using the carved out portions of the cupcakes for yourself and sit back and enjoy.

They can be stored, covered, in the fridge overnight if desired.

I like using the muffin tins because it makes the cupcakes much bigger and easier to work with.
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