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| PHILLY Blackforest Stuffed Cupcakes Recipes |
- PREP 10 mins
- READY IN 45 mins
Ingredients
Original recipe makes 24 servings
- 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
Directions
- 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.
- 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.
- 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.
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