Friday, August 13, 2010

Black forest chocolate cupcakes

These beauties are delicious. These beauties are easy to make. These beauties were extra awesome because all I did was take the pictures! ha!

CalJ had his first stay-away-from-home this past weekend with Josh's parents. So he got to get a little kitchen time with his grandmom, and this is what they made.

Recipe: Black Forest Chocolate cupcakes adapted from


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (250 g) package brick Cream Cheese, softened
  • 1 egg
  • 2 tablespoons sugar
  • 1 (19 ounce) can cherry pie filling
  • 1 1/2 cups thawed COOL WHIP Whipped Topping (or get extra fancy like my mother-in-law and make your own with heavy whipping cream and sugar)


  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.
  4. And add some extra pizzaz with some chocolate shavings - that's what my mother-in-law did!

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