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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
1 hr 15 min
24 servings
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

HEAT oven to 350°F.

PREPARE cake batter as directed on package. 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.

Kraft Kitchens Tips

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.
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