Best Black Forest Stuffed Cupcakes Recipes

BLACK FOREST-STUFFED CUPCAKES

Black Forest-Stuffed Cupcakes image

Try your hand at the delectable Black Forest-Stuffed Cupcakes. These Black Forest-Stuffed Cupcakes have a center of cream cheese and cherry pie filling.

Provided by My Food and Family

Categories Christmas Desserts

Time 1h15m

Yield 24 servings

Number Of Ingredients 6

Ingredients

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

Steps:

Heat oven to 350°F.
Prepare cake batter as directed on package.
Meanwhile, 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.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.5913 g, Sugar 0 g, Protein 3 g

BLACK FOREST STUFFED CUPCAKES

Black Forest Stuffed Cupcakes image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 6

Ingredients

1 packages chocolate cake mix
8 ounces cream cheese
1 units eggs
2 tablespoons sugar
20 ounces cherry pie filling
5.5 cups whipped topping

Steps:

PREHEAT: oven to 350F-degrees. Prepare cake batter as directed on pkg.; set aside. Mix cream cheese, egg & 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 the 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 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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