Recipe by Philadelphia Cream Cheese
"These tasty treats hold a surprise inside.....a creamy cream cheese and cherry filling."
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1 (18.25 ounce) package
chocolate cake mix
1 (250 g) package
PHILADELPHIA Brick Cream Cheese, softened
1 (19 ounce) can
cherry pie filling
1 1/2 cups
thawed COOL WHIP Whipped Topping
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!
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 traditional blackforest cake. Also, my cream cheese/cherry filling sank to the bottom of my cupcakes and became a sloppy mess at the bottom. I also didn't like the frosting...it was dense and had an overpowering cream cheese flavor. I actually like (love?) cream cheese, but I felt that it didn't work well with the other flavors in this recipe.
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!
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!
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 hit at the office holiday party...
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 stored nicely overnight. I also used an ice cream scoop to put the cake filling into the cupcake holders - worked like a charm. I filled it 3/4 of the way so the filling wasn't to far on the bottom to make it soft and wasn't to close to the top to make it pop off when you are trying to unwrap it to eat. Thanks for the recipe, it sure has became one of my favorites
I made this cake a few times in a Bundt pan instead...perfect!
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 didn't top with the coolwhip and cherries until they were ready to be eaten just to keep the whipped cream from getting that crusty stiffness. These are so tasty and a nice change from a regular old fashioned cupcake.
* Percent Daily Values are based on a 2,000 calorie diet.
PHILLY Blackforest Stuffed Cupcakes
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 66
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