GLUTEN FREE Chocolate Black Forest Cupcakes

Marilyn Deacon

By
@sedonaspirit

Chocolate lovers who must not eat gluten... here is a GLUTEN FREE delight for you!! A Chocolate Cupcake with a cream cheese filling, topped with cherry pie filling and Whipped Cream.

If you want, you can bake them a day ahead, and refrigerate them until serving time. Just chill your Cherry Pie Filling at the same time. To serve, top them with cherry pie filling and whipped cream. (I suggest leaving them in their cupcake wrapper, so they will stand up pretty!)

Rating:
★★★★★ 2 votes
Comments:
Serves:
12
Prep:
2 Hr 30 Min
Cook:
25 Min

Ingredients

1 pkg
gluten free chocolate cake mix (in a 2 layer size)
(duncan hines, betty crocker or pamela's gluten free)
1 pkg
8 oz philadelphia cream cheese
1
egg
2 Tbsp
sugar
1 can(s)
20 oz comstock brand cherry pie filling (it is gluten free)
1 can(s)
ready whip (real whipped cream)

Step-By-Step

1Pre-heat oven to 350deg F.
2Place can of Cherry Pie Filling in refrigerator.
3Line 1 cupcake pan (for 12 cakes) with 12 paper cupcake liners, (or use 2 6-cupcake pans).
4Prepare chocolate cake batter as directed on the package; set aside.
5In small bowl, mix cream cheese, egg and sugar until well blended.
6Spoon 2 tbsp chocolate cake batter into each paper cupcake wrapper.
7Top each with 1 Tbsp Cream Cheese Mixture.
8Divide the remaining cake batter among the 12 cupcakes, on top of cream cheese mixture.
9Bake 20 to 25 minutes, or until a toothpick inserted in the centers comes out clean.
10Cool completely (or refrigerate for use next day).
11Before serving, top cupcakes with chilled cherry pie filling and top cherries with whipped cream.
12Enjoy this GLUTEN FREE dessert!!

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy