Black Forest Cupcakes

Prep: 20 min | Yield: 24 servings

Ingredients

Cupcakes

• 1 (18.25 ounce) box chocolate cake mix*
• 1/2 cup boiling water
• 1 (3 ounce) box Jell-O Black Cherry Flavor Gelatin
• 1 1/2 cups Cool Whip, thawed

Topping

• 24 maraschino cherries with stems, drained

Instructions

1. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
2. Add boiling water to gelatin mix in medium bowl; stir for 2 minutes until completely dissolved.
3. Refrigerate for 15 minutes or until slightly thickened.
4. Whisk Cool Whip gradually into gelatin until well blended. Spread onto cupcakes, using about 2 tablespoons for each.
5. Top with cherries just before serving.
6. Keep refrigerated.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Variation: Prepare using 1 (0.3 ounce) package Jell-O Black Cherry Flavor Sugar Free Gelatin and Cool Whip Lite Whipped Topping.

Orange Cream Cupcakes: Prepare using a yellow cake mix and Jell-O Orange Flavor Gelatin. Substitute twisted orange slices for the cherries.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company