We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Chocolate Cherry Soufflé Cupcakes

(4)
  4 reviews
  • 25 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 18 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Ingredients

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
Calories from Fat
90
% 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%
Sugars
8g
8%
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
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved