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Chocolate Cherry Souffle Cupcakes

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Back in May, I was invited to the General Mills headquarters for a blogger event. It was a fun event where we got to sample some new products along with some recipes like these Chocolate Cherry Souffle Cupcakes from the Pillsbury Bake-off Contests. Pillsbury is part of the General Mills family and I was lucky enough to attend the 2013 Bake-off in Nevada this last fall and see the exciting even up close.

While at General Mills, we sampled 4 recipes from recently bake off contests. I plan on sharing those 4 recipe this week and letting you know what I thought of these prize winning recipes.

First up is a recipe from the 2013 bake off I attended. I would never think to grab a package of Pillsbury refrigerated cookie dough to make cupcakes, but that is exactly what Brenda Watts did to make these Cherry Chocolate Souffle Cupcakes. I love the combination of cherries and chocolate.

The cupcake uses Jif hazelnut spread to help change a cookie dough into a chocolate flavored cupcake. I was really surprised at how tasty these turned out. I definitely enjoyed these and kuddos to Brenda for such a creative way to make cupcakes.

Cherry Chocolate Souffle Cupcakes | realmomkitchen.com

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Chocolate Cherry Souffle Cupcakes | realmomkitchen.com

Chocolate Cherry Souffle Cupcakes


Units Scale
  • 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


  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. Makes 18 cupcakes.
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Recipe from Pillsbury.

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