Chocolate Cherry Soufflé Cupcakes

By lisapearce

Ingredients

• Ingredients
• 1 1
• roll Pillsbury™ refrigerated sugar cookie dough
• 2 2
• eggs, separated
• 1/2 1/2
• cup Jif® Chocolate Flavored Hazelnut Spread
• 1/2 1/2
• cup half-and-half
• 3/4 3/4
• cup red tart cherry preserves
• 1 1
• can Pillsbury™ Creamy Supreme™ Milk Chocolate Frosting
• 18 18
• maraschino cherries with stems

Preparation

Step 1

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.

In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.

In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.

Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.

Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.

Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.