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
1 (18.25 ounce) box chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 tablespoons sugar
1 (20 ounce) can cherry pie filling, divided
1 1/2 cups thawed COOL WHIP Whipped Topping
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.
Yield: 2 dozen cupcakes
Substitute: Prepare as directed, using COOL WHIP Chocolate Whipped Topping.
Recipe and photo credit: Kraft Foods - kraftrecipes.com