-
-
My review
PHILLY Blackforest Stuffed Cupcakes
97
Philadelphia
"These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 167Original recipe yields 24 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 82107 Ratings
-
-
-
-
-
Most helpful positive review
1/18/2009
THESE WERE EXCELLENT!!!!! My husband, who is not even a chocolate fan, devoured these. I prepared the boxed cake per the directions, but instead of 1/2 cup oil, i did 1 tablespoon and added 1/...
Most helpful critical review
5/28/2011
I hate to be negative, but I really didn't like this recipe. I found that the cream cheese flavor was too complicated and distracted from the usual cherry/chocolate/whip cream joy of a traditio...
Most helpful
Most positive
Least positive
Newest
1/18/2009
THESE WERE EXCELLENT!!!!! My husband, who is not even a chocolate fan, devoured these. I prepared the boxed cake per the directions, but instead of 1/2 cup oil, i did 1 tablespoon and added 1/...
5/26/2009
Oh-so-yummy and impressive looking! I agree it's important to get your proportions right on these. I found that 1 1/2 tablespoons cake batter, followed by 1 1/2 teaspoons each of the cream che...
1/2/2009
These were great! I used the low fat choc. cake mix recipe and nofat cream cheese and whip topping and no sugar cherry pie filling. You couldn't tell these were low sugar and fat! They were wond...
12/19/2010
Followed the direction to the T; one suggestion though, let it sit in the refrigerator overnight after baking- the coldness makes the cupcakes even more moist than it already is...was a great hi...
3/8/2009
I have made these twice and had good reviews at work and home. I followed most of the recipe but instead of using the the cool whip for icing I used premade cream cheese icing which i found stor...
2/24/2009
These are so yummy! I found that putting 2 TBS of cake batter in initially is too much, I had some major overflow on the first batch. I cut back a little and ended up with perfect cupcakes. I...
3/28/2010
These are absolutely delicious (and i dont even like cherries!) they are definitely better cold the next day, so try to make these ahead. here's what i did to get the perfect cupcake: *use devil...
1/17/2010
I thought these were great!! They are a bit timely to make but it is soooo worth it. I think you have to just be smart about your batter to cream cheese to cherry ratio in the cupcake so it does...