1 pkg chocolate cake mix
1 can cherry pie filling
Philadelphia cream cheese 1 (250 g) package (tender)
Whipping cream (thawed) 1 1 / 2 cup
2 tablespoons of sugar
Prepare the chocolate cake batter as directed on box. Aside, and set it. In a bowl until well blended them, cream cheese, sugar, egg and mix together. Remove 3 / 4 cup cherry pie filling, is used as a garnish - leave it aside. Spoon about 2 tablespoonful of dough for the plural of cup cake paper-lined muffin 24. Place 1 cup of cream cheese mixture over batter in each. Place 1 cup cherry pie filling over cream cheese. Cover with remaining cake batter. Bake at 350 degrees F for about 25 minutes. Please to cool 5 minutes before transferring to wire rack to cool completely cupcake. Top with cherry pie filling and spoon the whipped cream. Cool until it is time to provide.