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Monday, December 9, 2024

Black Forest Stuffed Cupcakes & Surprise Brownies

Hello friends! This month, I’m going deep into my recipe vault, to back when I was just starting to get creative with box mixed cake and brownies. Adding ingredients to change things up from the same old same old and adding a new twist! The two recipes this month require a box cake mix and a brownie box mix. They were always a family favorite – quick, easy, and delicious! Both of these recipes are made in a muffin tin, to make things even easier! Now serving, Black Forest Stuffed Cupcakes and Surprise Brownies!

Black Forest Stuffed Cupcakes (24)
18.5 oz pkg chocolate cake mix (plus ingredients to make)
8 oz pkg softened cream cheese
20 oz can cherry pie filling, divided
1 egg
1 tbsp sugar
1 1/2 cups Cool Whip or Reddi Whip
24 cupcake paper liners

Preheat oven to 350. Prepare cake mix as directed on box, set aside. In a separate bowl, mix softened cream cheese, sugar, and egg until well blended, set aside. Remove 3/4 cup of the pie filling and set aside for garnish.
Spoon 2 tbsp cake batter into each 24 paper lined muffin cups. Layer 1 tbsp cream cheese mixture on top of the cake batter and add 1 tsp cherry topping.
Cover each muffin cup with remaining cake batter.
Bake 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. Top each cupcake with a spoonful of Cool Whip or Reddi Whip and a tsp of the remaining pie filling just before serving.

Surprise Brownies (12)
20 oz pkg fudge brownie mix (with ingredients to prepare)
Cooking spray
Reddi Whip
12 Nilla wafer cookies
12 unwrapped Kraft caramels

Preheat oven to 350, and prepare brownie mix as directed and set aside.
Coat muffin tin with cooking spray.
Place 1 Nilla wafer at the bottom of each muffin cup. Spoon 3 tbsp brownie mix over each wafer. Place 1 caramel in the center of each brownie, topping with a small spoonful of batter.
Bake brownies 22 minutes, cool for about 10, and then remove from tin and serve warm, topped with whipped cream. If serving cool, heat for 5 seconds in the microwave. Top with whipped cream.

Emily LeBaron
Emily LeBaron
Hi everyone! My name is Emily LeBaron, and I was born and raised in Minneapolis, MN, where I met my current husband of 21 years, Ruben, who was born and raised in Mexico. Over the course of those years, we’ve lived in many places, and have created a family with four children. We moved to Enid in July of 2013, where I was a stay at home mom, and decided to focus and expand on my love of cooking and baking. For cooking, with my husband’s Mexican influence and my need for quick, kid friendly meals, I have collected and tested hundreds of recipes! As for baking, I had a home based bakery, creating custom cakes and cheesecakes, as well as competed in the Garfield County Fair baking competitions. I opened Sweets of Enid in April of 2022, and with three of my four children currently on staff, it’s been a wild ride! I’m now so excited and honored to share my collection of recipes of all kinds, not just baking related! I hope you enjoy the variety of what I plan on sharing, and my email sweetsofenid@gmail.com is always open to requests and questions! Thank you so much, and I hope you come to use these recipes as much as I do!

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