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PHILLY Blackforest Stuffed Cupcakes


"These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling."
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45 m servings 167 cals
Original recipe yields 24 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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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Read all reviews 80
  1. 105 Ratings

Most helpful positive review

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

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

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/...

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...

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...

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...

I made this cake a few times in a Bundt pan instead...perfect!

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...

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...

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...

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...