Tuesday, August 19, 2008
Black Forest Cupcakes
One of my co-workers is getting married! Today is his last day in the office before he heads back to India for the wedding. I wanted to make him something special and when I asked him about his favorite cake he said that he likes Black Forest Cake. So I found this recipe for Black Forest Stuffed Cupcakes.
I was no too excited to make these because I'm not big on the whole chocolate / cherry / cream combo. Luckily this recipe is super easy so it didn't take much time. I was pleasantly surprised at the outcome. My co-workers raved about them and I thought it was really neat that the cupcakes were stuffed with yummy filling. And what can be easier that simply topping cupcakes with cool whip instead of making frosting!
Black Forest Stuffed Cupcakes
makes 24 cupcakes
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 can (20 oz.) cherry pie filling, divided
1-1/2 cups thawed COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Prepare cake batter as directed on package; set aside. Mix cream cheese, egg and sugar until well blended.
REMOVE 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.
BAKE 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before serving.