Stuffed Cupcakes - Kraft Recipes Top
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Stuffed Cupcakes

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  • 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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