Chocolate Cherry Soufflé Cupcakes

  4 reviews
  • 25 min prep time
  • 1 hr 30 min total time
  • 7 ingredients
  • 18 servings


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


  1. 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. 2 In medium bowl, beat egg whites with electric mixer on medium-high speed 1 minute or until soft peaks form.
  3. 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. 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. 5 Remove small 1-inch-deep circle from top center of each cupcake. Spoon about 2 teaspoons preserves in each cavity.
  6. 6 Pipe or spread frosting over top of each cupcake. Top each with maraschino cherry.




Nutrition Information

Recipe Step Photos

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