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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
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

1
pkg.  (2-layer size) chocolate cake mix
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
 egg
2
Tbsp.  sugar
1
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

Creative Leftovers
Store cupcakes in tightly covered container in refrigerator for up to 3 days.
Substitute
Prepare as directed, using COOL WHIP Chocolate Whipped Topping.
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