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

Prep Time
10
min.
Total Time
35
min.
Servings

Makes 24 servings, 1 cupcake (68 g) each.

Sure, you've tried classic black forest cake but have you ever had a Black Forest-Stuffed Cupcake? Now is your chance - bake up a batch of chocolate cupcakes with cherry pie filling and a cream cheese centre and then finish them off with a dollop of COOL WHIP.

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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 for the light or low fat version; set aside. Mix cream cheese, egg and sugar until well blended.
  • Reserve 3/4 cup of the cherry 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 cherry pie filling. Cover with remaining cake batter.
  • Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool 5 min.; remove from pan to wire racks. Cool completely. Top with Cool Whip and reserved cherry pie filling just before serving.

Storage Know-How

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

Substitute

Prepare as directed, except substitute lower fat or light directions for cake mix preparation, Philadelphia Light Brick Cream Cheese, light cherry pie filling and Cool Whip Light Whipped Topping.

Servings

  • Makes 24 servings, 1 cupcake (68 g) each.

Nutritional Information

Serving Size Makes 24 servings, 1 cupcake (68 g) each.
AMOUNT PER SERVING
Calories 220
Total fat 12g
Saturated fat 4g
Cholesterol 20mg
Sodium 240mg
Carbohydrate 25g
Sugars 10g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 4 %DV
Iron 8 %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 3 out of 5 by from I wish I had read the reviews before I made this recipe. I wish I had read the reviews before I made this recipe. I made it in a medium size muffin pan that over flowed and I forgot to buy the paper liners so when I picked some of them out of the pan the bottoms fell off and spilled filling everywhere. I'll try this again with paper liners and put in a little less filling to see if the turn out better. the ones that survived are going to my dads birthday party tonight. Black forest cake is his favorite so hopefully he likes them even though they arent as pretty as the picture.
Date published: 2011-05-25
Rated 5 out of 5 by from I made this cupcakes for the BBQ recently and people were fighting over the last three! I made this cupcakes for the BBQ recently and people were fighting over the last three!! Someone asked me if I bought them at a bakery, cause they were so good. The recipe is very easy to follow. I made one change. I left them uncovered for a couple of hours for the cool whip to get firm. Will definitely be making them again!!!
Date published: 2012-05-23
Rated 3 out of 5 by from They really should print in the recipe that this recipe would be best if you use LARGE muffin tins! They really should print in the recipe that this recipe would be best if you use LARGE muffin tins!! My cupcakes overflowed and then collapsed in the middle. They tasted great but I couldn't take them to my function because they didn't look very appealing. I will have to buy larger muffin tins and give it another try.
Date published: 2012-11-26
Rated 4 out of 5 by from These were delicious! These were delicious! The kids enjoyed them as much as the adults did. I made some regular sized cupcakes, but made most of them in mini-muffin cups/tins-perfect for children and on dainty trays.It took some playing around with the amount of filling to use but, I will definitly make again.
Date published: 2007-01-11
Rated 5 out of 5 by from This is a great treat when you are looking for something sweet but quick. This is a great treat when you are looking for something sweet but quick. My initial batch was a little moist from the cherry filling but the next time I placed it more strategically with the cream filling and it turned out perfect with a little of each filling in every bite.
Date published: 2005-07-25
Rated 5 out of 5 by from Awesome! Awesome!! I made this receipe using a bundt pan instead of muffins and it was wonderful. You will need to cool the cake completely - over night in the pan - and when time to serve, top each slice with extra cherry pie filling and a dallop of Cool Whip! What a hit!!
Date published: 2006-01-01
Rated 4 out of 5 by from When I made then I was worried that the cream cheese would become a big shunk in the middle of the... When I made then I was worried that the cream cheese would become a big shunk in the middle of the cupcake but it turned out just like the picture. The people who ate these cupcakes said they were very good and some people even brought some home.
Date published: 2006-05-04
Rated 3 out of 5 by from Amazing! Amazing! My dad is a black forest cake nut and he loves these! I accidently made them the first time with a large muffin pan, works so much better than the small cupcake pan. Sure, it takes a bit longer but makes it easier in the long run!
Date published: 2013-04-22
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