Black Forest Stuffed Cupcakes

(89)

rate it now!

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

add your photo

add to shopping list

add to recipe box

send/share

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.

Rate recipes, or edit your previous ratings and more. Sign In

Zoeaf

posted:7/26/2011

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

a cook

posted:1/7/2011

definitely!! Would alter amounts by using less to fill cupcake papers. I used vanilla whipped frosting and was delicious!! Gave to neighbors for holiday treat along with other homemade goodies. One asked for recipe! :)

a cook

posted:12/29/2010

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.

krazikiddkook

posted:2/7/2010

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!

AllyKam

posted:12/14/2009

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!

Laffing5526

posted:7/25/2009

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.

a cook

posted:5/28/2009

They didn't look very good, very overflowing even though I tried to be exact when putting the cherries and cream cheese mixture, boyfriend liked them but they were for his birthday and I'm sure he just appeciated the gesture.

cbbjc

posted:4/26/2009

I made this a few times. One of my husbands favorites.

a cook

posted:4/8/2009

I thought these were just ok - not spectacular. I did some measurement alterations that made them the perfect size: put 1 TBSP cake batter on the bottom, followed by 1-2 tsp cream cheese, 3 cherries, and 1 TBSP cake mix. This made 24 cupcakes. If you want cherries for garnish, you'll need to buy another can of them.

leahbaldoz

posted:4/2/2009

perfect