Black Forest Stuffed Cupcakes

1 (18.25 ounce) box chocolate cake mix
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 egg
2 tablespoons sugar
1 (20 ounce) can cherry pie filling, divided
1 1/2 cups thawed COOL WHIP Whipped Topping

Preheat oven to 350 degrees F.

Prepare cake batter as directed on package; set aside.

Mix cream cheese, egg and sugar until well blended.

Remove 3/4 cup of the pie filling for garnish; set aside. Spoon 2 tablespoons of the cake batter into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream cheese mixture and remaining pie filling. Cover evenly with remaining cake batter.

Bake 20 to 25 minutes or until a wooden pick inserted in centers comes out clean. Cool
5 minutes; remove from pans to wire racks. Cool completely.

Top cupcakes with whipped topping and remaining pie filling just before serving.

Substitute: Prepare as directed, using COOL WHIP Chocolate Whipped Topping.

Store cupcakes in tightly covered container in refrigerator for up to 3 days.

Makes 2 dozen cupcakes.

Recipe provided courtesy of Kraft Foods.