PHILLY Blackforest Stuffed Cupcakes

Ingredients Edit and Save

Original recipe makes 24 servings Change Servings

Makes servings US Metric Adjust Recipe (Help)

• 1 (18.25 ounce) package chocolate cake mix

• 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened

• 1 egg

• 2 tablespoons sugar

• 1 (19 ounce) can cherry pie filling

• 1 1/2 cups thawed COOL WHIP Whipped Topping

Check All Add to Shopping List

Directions

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.

Kitchen-Friendly View

post from sitemap