gluten free chocolate black forest cupcakes
(2 ratings)
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!)
(2 ratings)
yield
12 serving(s)
prep time
2 Hr 30 Min
cook time
25 Min
Ingredients For gluten free chocolate black forest cupcakes
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1 pkggluten free chocolate cake mix (in a 2 layer size)
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(duncan hines, betty crocker or pamela's gluten free)
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1 pkg8 oz philadelphia cream cheese
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1egg
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2 Tbspsugar
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1 can20 oz comstock brand cherry pie filling (it is gluten free)
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1 canready whip (real whipped cream)
How To Make gluten free chocolate black forest cupcakes
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1Pre-heat oven to 350deg F.
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2Place can of Cherry Pie Filling in refrigerator.
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3Line 1 cupcake pan (for 12 cakes) with 12 paper cupcake liners, (or use 2 6-cupcake pans).
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4Prepare chocolate cake batter as directed on the package; set aside.
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5In small bowl, mix cream cheese, egg and sugar until well blended.
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6Spoon 2 tbsp chocolate cake batter into each paper cupcake wrapper.
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7Top each with 1 Tbsp Cream Cheese Mixture.
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8Divide the remaining cake batter among the 12 cupcakes, on top of cream cheese mixture.
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9Bake 20 to 25 minutes, or until a toothpick inserted in the centers comes out clean.
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10Cool completely (or refrigerate for use next day).
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11Before serving, top cupcakes with chilled cherry pie filling and top cherries with whipped cream.
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12Enjoy this GLUTEN FREE dessert!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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