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PHILLY Blackforest Stuffed Cupcakes

PHILLY Blackforest Stuffed Cupcakes

  • Prep

    10 m
  • Ready In

    45 m
Philadelphia Cream Cheese

Philadelphia Cream Cheese

These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.3 g
  • 11%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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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Reviews

luv2cook
75

luv2cook

1/20/2009

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 1/2 cup applesauce (SO MOIST!). I also added about a 1/2 cup strong coffee to my cake mix batter to enhance the chocolate flavor, or kahlua would be good i bet as well. Then when the cupcakes were finished, i made my own whipped cream and sprinkled tiny semi-sweet choc chips on top along with the cherry pie filling. Seriously, BETTER than bakery cupcakes! To die for when they are COLD and have settled in the fridge over night. Watch people's faces when they try these! I am also going to try a spice cake mix with the cream cheese filling and apple pie filling drizzled with caramel sauce! YUMMM!

cookntaste
42

cookntaste

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 cheese mix and cherry pie filling gave me the best size cupcakes. I got rave reviews on these - thank you!

Amanda F.
29

Amanda F.

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 wonderful and a huge hit!

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