Reviewed: Apr. 4, 2012

These are pretty darn good. I'm not a 'Big' fan of cherry pie filling and I used the cream cheese and put 1 maraschino cherry in each..almost gave it a coridal feel. Topped with homemade whipped cream.

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Reviewer:

wendybird82

Reviewed: Mar. 28, 2012

AWESOME cupcakes! They were easy to make and absolutely delicious!! Great that you put the cherries in before baking, instead of having to put them in afterward.

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Reviewer:

@shley.)ean

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Cooking Level: Intermediate

Reviewed: Mar. 10, 2012

I made these for a bake sale and was initially a bit worried, I couldn't find cherry pie filling (Aussie supermarkets don't have it as far as I'm aware) so I used a jar of morello cherries instead and just plonked four in per cupcake. Still unbelievably amazing!! I think these will be a hit!

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Reviewer:

LionySaysRaa

Reviewed: Mar. 9, 2012

great idea for stuffed cupcakes! these are deceptively easy to make, and look really great when you're done. i very much enjoyed the cream cheese filling, which was a different twist on black forest, but a nice touch. the reviewer whose proportions were 2T batter, 1T cream cheese, and 1T cherry pie filling was spot on. this made full cupcakes that weren't overflowing, didn't leak, and had enough filling to be super tasty. great recipe!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Jan. 28, 2012

Wonderful recipe. I love it as is. I put the toppings on just before I serve them. At times I don't put the whip topping on just because it may be too sweet other then that it is a delicious choice.

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Reviewer:

ironwolf

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

Reviewed: Jan. 23, 2012

While these had great taste and interesting texture, I found that they didn't hold up very well. I'd error on the side of making them smaller so they are easier to eat.

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Reviewer:

Freddy08

Reviewed: Dec. 27, 2011

I am a beginner at baking and was shocked that these cupcakes actually turned out perfectly! After reading other reviews I was worried that the filling would burst out while baking or that the bottoms would fall out when unwrapped. I followed the recipe exactly except I topped my cupcakes with maraschino cherries instead of the leftover pie filling.

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Reviewer:

IrishGirl

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Oct. 29, 2011

Absolutely delicious. Gave 4 instead of 5 stars because if the recipe is followed, the cupcakes are too big for a normal cupcake tin.

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Reviewer:

Christine

Reviewed: Sep. 12, 2011

These were really easy and the result was pretty impressive. I even thought I had goofed when my muffin cups seemed too full but everything baked up nicely and nothing oozed out. I topped mine with some leftover fudge icing I had from making a cake earlier in the week and my kids loved them.

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Reviewer:

vatech90

Cooking Level: Expert

Living In: Fishersville, Virginia, USA

Reviewed: Jun. 23, 2011

these were very good and i'm not even a chocolate cake fan! I agree that proportions are key here. I did 1 1/2 TBS batter, ~1 TBS filling and 3 cherries for the bottoms and then put the remaining batter evenly on top. I made my own cake batter and did half of these with a red velvet batter and half with the dark chocolate cake from this site. I ended up having extra batter for both but that might be due to my batter proportions. For the frosting i made a cream cheese frosting and used the syrup from the filling (I used all the cherries). they are a little time consuming but i think well worth it!

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