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Chocolate Cherry Soufflé Cupcakes

(4)
  4 reviews
  • 25 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 18 servings
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Cupcakes from sugar cookie dough? Yes! And they're super easy, super rich, and super surprising with preserves inside.

Bake-Off® Contest 46, 2013
Brenda Watts
Gaffney, South Carolina

1
roll Pillsbury™ refrigerated sugar cookie dough
2
eggs, separated
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
1/2
cup half-and-half
3/4
cup red tart cherry preserves
1
can Pillsbury™ Creamy Supreme™ Milk Chocolate Frosting
18
maraschino cherries with stems

Steps

  • 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
  • 2 In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
  • 3 In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
  • 4 Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
  • 5 Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
  • 6 Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.
  • 1 Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups. Let cookie dough stand at room temperature for 10 minutes to soften.
  • 2 In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
  • 3 In large bowl, break up cookie dough. Add chocolate hazelnut spread, half-and-half and egg yolks. Beat with electric mixer on medium speed 1 minute or until well blended. Fold beaten egg whites into cookie mixture just until blended. Spoon batter into muffin cups, filling two-thirds full.
  • 4 Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 3 minutes. Remove from pans to cooling rack. Cool completely, about 25 minutes.
  • 5 Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
  • 6 Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
% Daily Value
Total Fat
10g
15%
Saturated Fat
3g
16%
Trans Fat
3g
3%
Cholesterol
25mg
8%
Sodium
160mg
7%
Total Carbohydrate
43g
14%
Dietary Fiber
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013
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