I am not a huge chocolate fan, but I made these for my kids and they LOVED them.... Enjoy!

1. Ingredients

1 (18.5 ounce) package chocolate cake mix

1 (8 ounce) package PHILADELPHIA Cream

Cheese, softened

1 egg

2 tablespoons sugar

1 (20 ounce) can cherry pie filling, divided

1 1/2 cups thawed COOL WHIP Whipped

Topping



2. Cooking Directions

1. Preheat oven to 350 degrees F. Prepare cake batter as directed on package; set aside. Mix cream

cheese, egg and sugar until well blended.

2. Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 Tbsp. of the cake batter into each of 24

paper-lined medium muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and

remaining pie filling. Cover evenly with remaining cake batter.

3. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans

to wire racks. Cool completely. Top cupcakes with whipped topping and remaining pie filling just before

serving.



YIELD 24 Cupcakes



Notes:

Substitute

Prepare as directed, using COOL WHIP Chocolate Whipped Topping.

Storage Know-How

Store cupcakes in tightly covered container in refrigerator for up to 3 days.

Sounds good to me.

yummmmmmmmmmmmmmmmmm

Hmmm, now if I can possibly substitute that cherry stuff with strawberry or raspberry stuff ----- YESSSS!

I'm going to have to make these!

Thank you for sharing. I shall try those soon.