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    BLACKFOREST STUFFED CUPCAKES


    Source of Recipe


    UNKNOWN

    List of Ingredients




    1 pkg. (2-layer size) chocolate cake mix


    1 pkg. (250g) Philadelphia Cream Cheese, softened


    1 egg


    2 Tbsp. sugar


    1 can (19 fl oz /540 mL) cherry pie filling, divided


    1-1/2 cups thawed Cool Whip Whipped Topping

    Recipe



    Directions


    1

    PREHEAT oven to 350�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.


    2

    REMOVE 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 Tbsp. cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.


    3

    BAKE 20 to 25 minutes or until toothpick inserted in centers 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.





    Storage Know-How
    Store cupcakes in tightly covered container in refrigerator for up to 3 days.
 

 

 

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