Black Forest-Stuffed Cupcakes - Kraft Recipes Top
Comida Kraft
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Black Forest-Stuffed Cupcakes

Prep Time
Total Time

24 servings

Try your hand at the delectable Black Forest-Stuffed Cupcakes. These Black Forest-Stuffed Cupcakes have a center of cream cheese and cherry pie filling.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter as directed on package.
  • Meanwhile, mix cream cheese, egg and sugar until blended.
  • Reserve 3/4 cup pie filling for garnish. Spoon 2 Tbsp. cake batter into each of 24 paper-lined muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover with remaining cake batter.
  • Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove from pans to wire racks; cool completely.
  • Top cupcakes with COOL WHIP and remaining pie filling just before serving.

Special Equipment Needed

Creative Leftovers

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

How to Easy Portion Cream Cheese Mixture into Cake Batter

Spoon cream cheese mixture into large resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to squeeze about 1/2 Tbsp. cream cheese mixture over batter in each muffin cup.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 180
Total fat 8g
Saturated fat 4g
Cholesterol 40mg
Sodium 190mg
Carbohydrate 25g
Dietary fiber 0.5913g
Sugars 10g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I really enjoyed this recipe and so did everyone else! I really enjoyed this recipe and so did everyone else! They were gone by the end of the evening..... I did change a few things; I only used a Tbs of batter followed by a 1/2 Tbs of cream cheese and filling EACH, then about a Tbs (or up to 2 Tbs) to top off the cupcake....then cooked at 350 for 30 min (however just remember ovens do vary) finished by piping on some cream cheese frosting and topped with 2-3 cherries (I found that if you track how much you used it did finish off the can for all the cupcakes, but there was not any extra left). Overall, I would say a very nice and enjoyable recipe that will stick with our family!
Date published: 2008-05-03
Rated 4 out of 5 by from I'm making these for my daughter's birthday tomorrow, since she loves chocolate & cherries. I'm making these for my daughter's birthday tomorrow, since she loves chocolate & cherries. I had only enough cream cheese filling & pie filling for 17 cupcakes, but made the rest into plain chocolate cupcakes. It was too full & overflowed. They are cooling now. I think I will do some with chocolate frosting & only put the cool whip & cherries on top as they are served. I was VERY EXACT with the measuring, which took me 45 min. just to fill the cupcake papers after having the cake mixed & the cream cheese mixture made. I just ate a cooled one since I had plenty. :) It was delicious!
Date published: 2009-02-21
Rated 5 out of 5 by from These cupcakes were wonderful! 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!
Date published: 2005-10-31
Rated 2 out of 5 by from These were ok. These were ok. The measurements for filling the cupcakes were way off. If you follow the directions, your cupcakes will be filled to the brim, overflow and look horrible. Even when I did the second half of the batch using only a tablespoon of batter initially, they turned out just ok. Good idea, just not the right recipe. Won’t make these again.
Date published: 2010-12-29
Rated 3 out of 5 by from Great idea for cupcakes. 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.
Date published: 2005-10-19
Rated 5 out of 5 by from These were a hit! These were a hit! I used a devils food cake mix, and used less batter and filling per cupcake than the recipe called for and got 24 good cupcakes. I also used store-bought cream cheese frosting instead of Cool Whip. Piped it on to look nicer. And my niece helped decorate with Christmas sprinkles instead of extra cherries on top. Ended up with festive cupcakes that traveled well, displayed nicely and then vanished!
Date published: 2009-12-14
Rated 5 out of 5 by from Awesome, awesome - melt -in-your-mouth blend! Awesome, awesome - melt -in-your-mouth blend! This recipe was so easy to make. I took them to a church bake sale and both children and adults raved about the yummy blend! Thanx Kraft! As an alternative (because I ran out of ckae mix), I but crushed some oreo cookies, topped with a spoonful of cherrie pie filling, dabbed some whip cream, and topped with a cherry. Presto! Black forest dessert with a CRUNCH!
Date published: 2005-11-21
Rated 5 out of 5 by from My family loved these cupcakes! My family loved these cupcakes! I used 1 TBSP, about 1.5 tsp of cream cheese, 3 cherries and topped with the remaining mix like someone suggested. They came out the best when you center the cream cheese on the cupcake. I also used fat-free cream cheese and light pie filling and they came out fine! However, I would suggest eating them with a fork. Also, keep them refridgerated and they last very well.
Date published: 2009-07-25
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