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.
