Black Forest Stuffed Cupcakes
These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling.
24 standard cupcakes
1 (18.25 ounce) package chocolate cake mix
1 (8 ounce) package cream cheese, room temperature
1 large egg
2 tablespoons granulated sugar
1 (20 ounce) can cherry pie filling
1 1/2 cups frozen whipped topping, thawed*
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or baking spray with flour.
Prepare cake batter as directed on package; 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 of the cake batter into each baking cup. Top each with 1 tablespoon each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining cherry pie filling just before serving.
Preparation Time: 10 minutes
Bake Time: 25 minutes
Total Time: 45 minutes
* Prepare as directed, using chocolate whipped topping instead.
Store cupcakes in tightly covered container in refrigerator for up to 3 days.
Amount Per Serving: Calories 220; Total fat 13 g; Saturated fat 4.5 g; Cholesterol 45 mg; Sodium 240 mg; Carbohydrate 25 g; Dietary fiber 1 g; Sugars 18 g; Protein 3 g