Black Forest Cupcakes

Black Forest Cupcakes



  • 1 (2-layer size) box chocolate cake mix
  • 1/2 cup boiling water
  • 1 (3 ounce) box JELL-O Black Cherry Flavor Gelatin
  • 1 1/2 cups thawed COOL WHIP Whipped


  • 24 maraschino cherries with stems, drained


  1. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
  2. Add boiling water to gelatin mix in medium bowl; stir for 2 minutes until completely dissolved.
  3. Refrigerate for 15 minutes or until slightly thickened.
  4. Whisk COOL WHIP gradually into gelatin until well blended. Spread onto cupcakes, using about 2 tablespoons for each.
  5. Top with cherries just before serving.
  6. Keep refrigerated.

Prep time 20 min | Yield: 24 servings

Orange Cream Cupcakes: Prepare using a yellow cake mix and JELL-O Orange Flavor Gelatin. Substitute twisted orange slices for the cherries.

Variation: Prepare using 1 (0.3 ounce) package JELL-O Black Cherry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

Recipe and photo used with permission from:

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