I'm not a big chocolate cake fan, but I love black Forrest cake (fun fact, I've eaten a slice while IN the Black Forrest in Germany, sitting along the Rhine).
These cupcakes are quick and easy, and like the eclair cake look like you put a lot more effort in!
INGREDIENTS
1 pkg. chocolate cake mix
1 pkg. (8 oz) cream cheese,
softened
1 egg
2 TBS sugar
1 can (20 oz) cherry pie filling,
divided
1 ½ cups thawed cool whip
DIRECTIONS
Preheat oven to 350. Prepare cake batter as instructed on
package. Set aside. Mix cream cheese, egg and sugar until well
blended.
Remove ¾ cup of the pie filling for
garnish, set aside. Spoon 2 TBS of the
cake batter into each of the 24 paper-lined medium muffin cups. Top each with 1 TBS each of cream cheese
mixture and remaining pie filling. Cover
evenly with remaining cake batter.
20-25 minutes or until toothpick
inserted in centers comes out clean.
Cool 5 minutes. Remove from pans
to wire racks. Cool completely. Top cupcakes with whipped topping and
remaining pie filling just before serving.
Oh, goodness. These are good. And they look so fancy!
Unfortunately no one ate them because they were all in love with the eclair cake.
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