Recipes Made with Cake Mixes
Black Forest Stuffed Cupcakes
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 center and then finish them off with a dollop of COOL WHIP.
Yield: 2 dozen cupcakes
Ingredients
- 1 (18.25 ounce) box chocolate cake mix*
- 1 (8 ounce) package Philadelphia Cream Cheese, softened
- 1 egg
- 2 tablespoons granulated sugar
- 1 (20 ounce) can cherry pie filling, divided
- 1 1/2 cups thawed Cool Whip Whipped Topping
Instructions
- Heat oven to 350 degrees 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 tablespoons of the cake batter into each of 24 paper-lined medium muffin cups.
- Top each with 1 tablespoon each of the cream cheese mixture and remaining pie filling.
- Cover evenly with remaining cake batter.
- Bake for 20 to 25 minutes or until a wooden pick inserted in centers comes out clean.
- Cool for 5 minutes; remove from pans to wire racks. Cool completely.
- Top cupcakes with whipped topping and remaining pie filling just before serving.
- Store cupcakes in tightly covered container in refrigerator for up to 3 days.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Substitute: Prepare as directed, using Cool Whip Chocolate Whipped Topping.
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company