Black Forest Cupcakes
Chocolate cupcakes are filled with cherry pie filling then topped with Cool Whip and garnished with cake crumbs (shown), chocolate sprinkles, or stemmed cherries.
- 20 baked and cooled chocolate cupcakes (I used Betty Crocker Chocolate Fudge cake mix)
- 1 (21-ounce) can cherry pie filling (I used Lucky Leaf Premium)
- 12 ounces Cool Whip (or prepared whipped cream)
- Chocolate cake crumbs, chocolate sprinkles, or stemmed cherries for garnish, optional
Preparation time 15mins
Cooking time 15mins
When cupcakes are complete cool, use a thin, sharp paring knife to remove the centers. (I worked on one cupcake at a time.) Slice 1/4-inch off from the top of the piece removed for covering the pie filling. Reserve the remainder to crumble for garnish (or eat it!).
Fill cupcake with pie filling. (I put 3 cherries and some sauce in each one.) Cover with the 1/4-inch piece of cake that was removed, pressing down slightly to seal. Continue steps until are cupcakes have been filled.
Top cupcakes with Cool Whip (or whipped cream) and garnish as desired with cake crumbs, sprinkles, or cherries.
Store in the refrigerator.