PHILLY Blackforest Stuffed Cupcakes
1 (18.25 ounce) package chocolate cake mix
1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
2 tablespoons sugar
1 (19 ounce) can cherry pie filling
1 1/2 cups thawed COOL WHIP Whipped Topping
1. Heat oven to 350 degrees 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.
2. Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.
3. Bake 20 to 25 minutes or until toothpick inserted in centres comes out clean. Cool 5 minutes; remove from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie filling just before serving.
This sounds delicious, I think I'm going to it try it in a couple weeks. Do you have any pictures you could email me? Thanks for posting this!
Wow thanks for the recipe. It's sounds wonderful and if I get time I will have to try it.
Thank you for the recipe. These sound yummy.
I'm curious if anyone has made these yet? I was going to this weekend, but then I am doing the Wilton III class and spent most of the weekend doing fondant roses for my final cake tomorrow. This sounds great!
Those sound awesome!!!!!! Thanks Kneadacookie!!! I am gonna make some chocolate cuppies for an order today. I am gonna give this recipe a whirl! I'll post a pic too!
Want some more of the CCCC? Well here's the link to the CCCC revival (AKA CCCC #14):
I have maade these for the last few years but instead of the Cool Whip topping I use Cream Cheese icing and top with a marachino cherry. They are always a hit and easy to make, especially when your kids need something to take to school in the morning
Oh, those look delightful, drooling on my keyboard
Here's the link to the thread where I posted all the previous cccc recipe links!