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“I can't change the direction of the wind, but I can adjust my sails to always reach my destination.”

March 30, 2010

Black Forest Stuffed Cupcakes

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened
 1 egg
 2 Tbsp. sugar
 1 can (19 fl oz /540 mL) cherry pie filling, divided
 1 cup thawed COOL WHIP Whipped Topping

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.
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.
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.

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