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Just one bite is all you need to fall in love with these Chocolate Cherry Cream Pie Cupcakes. These chocolate cupcakes are baked with cherry pie filling, filled with a cheesecake mousse and they’re topped with chocolate whipped cream.

Chocolate Cherry Cream Pie Cupcakes


  • Author:
  • Prep Time: 20 mins
  • Cook Time: 16 mins
  • Total Time: 36 minutes
  • Yield: 24-26 cupcakes

Description

These Chocolate Cherry Cream Pie Cupcakes are a chocolate cupcake filled with cherry pie filling, a cheesecake mousse and they’re topped with chocolate whipped cream.


Ingredients

  • For the cupcakes:
  • 1 box chocolate cake mix
  • ¼ cup cocoa powder
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs
  • 1 can (21 oz) Lucky Leaf Cherry Pie Filling
  • For the filling:
  • 1 package instant cheesecake pudding (3.4 oz)
  • 1 cup milk
  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • For the topping:
  • 2 ¼ cups heavy whipping cream
  • 1/3 cup cocoa powder
  • ½ cup + 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Instructions

  1. For the cake: Preheat the oven to 350° F. Line a cupcake pan with 24 cupcake liners.
  2. In a medium-sized bowl, combine cake mix, cocoa powder, water, vegetable oil and eggs. Beat on medium–high speed until all ingredients are well blended.
  3. Add the can of Lucky Leaf Cherry Pie Filling and continue mixing until the ingredients are well incorporated. Use a spatula to mix the batter from the bottom of the bowl to the top to ensure it’s well mixed.
  4. Divide the batter evenly, filling each liner about ⅔ full and bake at 350°F for 15 to 18 minutes until the cupcakes are set.
  5. Test the cupcakes for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the cupcakes are done. Allow the cupcakes to cool completely.
  6. For the filling: In a medium-sized bowl, combine the pudding mix and the milk and whisk just until the pudding mix starts to dissolve. Refrigerate until the pudding is completely firm.
  7. Prepare the whipped cream. Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but a common practice I suggest). Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
  8. Add the powdered sugar and increase speed to medium high. Beat until stiff peak form.
  9. Remove pudding from refrigerator (after it has set) and gently fold in whipped cream until it’s well combined. Place the filling in a Ziploc bag. Set in the refrigerator until you’re ready to use.
  10. To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife or cupcake corer.
  11. Cut off the tip of the Ziploc bag and fill the center with the cheesecake mousse filling.
  12. For the topping: To make the chocolate whipped cream, prepare your mixing bowl as directed above by placing in the freezer for 5-10 minutes.
  13. Pour the heavy whipping cream into the chilled bowl and beat until soft peaks form.
  14. Turn the mixer off and first add the cocoa powder, then slowly mix into the whipped cream.
  15. Then add the powdered sugar and vanilla extract, slowly and increase the mixing speed to high and continue beating until stiff peaks form.
  16. Use a large piping bag fitted with an open star tip and pipe the whipped cream on the cupcakes and serve. These cupcakes must be refrigerated.