Black Forest Stuffed Cupcakes

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photo by:kraft

These are yummy, easy to make and look impressive. Everyone at church really like them.

posted by

Zoeaf

on 7/26/2011

time

prep:

10 min

total:

45 min

servings

total:

2 doz. cupcakes or 24 servings, 1 cupcake each

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what you need

pkg. (2-layer size) chocolate cake mix

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

egg

Tbsp. sugar

can (20 oz.) cherry pie filling, divided

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.

REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.

BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

Kraft Kitchens Tips

Substitute

Prepare as directed, using COOL WHIP Chocolate Whipped Topping.

Storage Know-How

Store cupcakes in tightly covered container in refrigerator for up to 3 days.

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grace4ever23

posted:11/10/2005

mmmmmmmmmmmmmm yummy!

a cook

posted:11/3/2005

I would have to agree with previous remarks about moistness but I had a lot of trouble keeping the cupcakes from falling apart when removing them from the pan to the cooling rack. If I make this again I would make it in cake form and layer the ingredients. I also would use an extra can of cherries for the topping. Great idea but a lot of frustration!

jlmsgm

posted:10/31/2005

These cupcakes were wonderful!!! I agree with the other reviews that one can of pie filling isn't enough. I didn't have enough to garnish the tops. I would not have had enough of the cake batter or cream filling either except I cut the amount of what I put into each muffin cup by half. Had enough and the cupcake papers were still full. This recipe is definitely a keeper!

jnjcary

posted:10/30/2005

These were some of the best cupcakes I had. Took them to my Bunko team and I ended up giving the recipe to several ladies. Very moist and not too sweet

sausage5

posted:10/29/2005

You almost need two cans of cherry pie filling but everything else seemed to be right. one can for the cupcakes and one for garnishing. My family really loved them and I will make them for my birthday treats for work in Feb. and other times. It makes 24 so since they have the cream cheese maybe the leftovers should be refrigerated.

miss_noetic

posted:10/19/2005

Great idea for cupcakes. However, as I am making them right now, I realize that the ingredients the recipe calls for is not enough for what is really needed. I ran out of cake batter and cherry pie filling long before it was supposed to run out. One can of cherry pie filling fulfills the needs for the inside of the cupcake only. The cake batter should probably be doubled, it will probably be too much but not by much, it’s better to be left with more than less anyway.

summernappi

posted:10/10/2005

these are awesome !! I made them for my son's birthday , but they would be great for any occasion . Beware though , they are very addicting !

a cook

posted:10/6/2005

These cupcakes are delicious and easy to make. They are especially applealing to kids.

missjflutterby

posted:10/5/2005

This was an awesome treat for a birthday lunch I attended, though the prep time a bit longer than 10 minutes. Definitely leave yourself plenty of prep tim for this one, especially the first time! It is well worth the time!!!

a cook

posted:10/3/2005

I made this recipe and have to say these are wonderful. I received a lot of great comments on these too. I will definitely make these again.