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    Black Forest Stuffed Cupcakes


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by RachAel_IN ***********Make sure you don't over fill the cupcake pan when you very frist start this - it does rise and will run over.....I didn't use 2 tablespoons, made it too full for my pans. Very good!

    List of Ingredients




    Makes: 2 doz. cupcakes or 24 servings, 1 cupcake each


    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

    Recipe



    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.

    Great 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.
 

 

 

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