Print PageClose Window

Product Recall: We are voluntarily recalling fewer than 8,000 cases of regular Kraft American Singles Pasteurized Prepared Cheese Product
limited to 4 SKUs on two “Best When Used By” dates of February 20, 2015 and February 21, 2015. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Black Forest Stuffed Cupcakes

Black Forest Stuffed Cupcakes recipe
photo by:kraft
These are yummy, easy to make and look impressive. Everyone at church really like them.
posted by
on 7/26/2011
10 min
45 min
2 doz. cupcakes or 24 servings, 1 cupcake each
Magazine Acquisition

What You Need

pkg.  (2-layer size) chocolate cake mix
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
Tbsp.  sugar
can  (20 oz.) cherry pie filling, divided
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

Creative Leftovers
Store cupcakes in tightly covered container in refrigerator for up to 3 days.
Prepare as directed, using COOL WHIP Chocolate Whipped Topping.
K:45218v0 :66191
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email