Cherry Pie in a Cheesecake Cupcake

A cherry pie baked into a cheesecake cupcake. Can things be more right in the world right now? Are we in a war right now? Is the economy in shambles? “Possibly” on both counts, but, it doesn’t change the fact that we’re looking at a chocolate cupcake that is stuffed with a graham cracker crust, cherry pie filling and a swirl of no-bake cheesecake on top. You know what else is right? The drizzle of cherry sauce and sprinkle of mini chocolate chips + graham cracker crumbs on top. The game is changing folks!

For those curious for the recipe, here it is courtesy of Megan Seling and Bakeitinacake:

For the cupcakes you’ll need:

2 boxes of Jell-O’s No Bake Cheesecake mix
1 stick and 2 T. unsalted butter, melted
2 sticks unsalted butter, room temperature
1 1/2 c. sugar
3 eggs
2 t. vanilla extract
2 t. baking soda
1/2 t. baking powder
1/4 t. salt
4 oz unsweetened chocolate, melted and cooled slightly
1 1/3 c. whole milk
2 1/2 c. flour
1 21 oz. can of cherry pie filling

Directions:

Pre-heat the oven to 350 degrees (F).

Empty the contents of the graham cracker packages from the boxes of the No Bake Cheesecake mix into a bowl. Pour over the melted butter, stirring until all the graham cracker crumbs are moist.

Press a heaping teaspoon of the graham cracker mixture into the bottom of paper-lined cupcake tins, so the bottom of each tin is completely covered. Set them in the fridge while you make the cupcake batter.

For the cupcake batter, cream together the butter and sugar until fluffy. Add the eggs, one at a time, and then add vanilla, baking powder, baking soda, and salt. Mix on med-high for about 60 seconds until everything is creamy and well combined. With the mixer on low, drizzle in the melted chocolate until it’s been completely incorporated into the batter. Then add the flour and milk, alternating between the two ingredients—I do about a half cup of each at a time.

Mix for another 45 seconds or so until the batter is smooth and creamy. Put a heaping tablespoon of batter on top of the graham cracker crusts and spread out in an even layer. Put a heaping teaspoon of the cherry pie filling in the center of the tin and then cover with another heaping tablespoon of batter (it’s okay if the pie filling ends up going to the edges of the tin, but try to make sure all of it is covered by cupcake batter).

Bake for about 25 minutes, until the cake is set and it bounces back after you gently press your finger into it.

Allow to cool, then mix up the cheesecake mixture! Empty both packets of the cheesecake mix into a medium bowl and whisk together with 2 1/2 cups cold whole milk. The mixture should start thickening. Set in the fridge for 15-20 minutes, until it’s completely set.

Stir the mixture with a spoon, to get a smooth texture, and then frost or pipe a generous amount of it over the top of the cupcakes. If you’d like, sprinkle with mini chocolate chips, some graham cracker crumbs, and/or any of the sauce left over from the cherry pie filling.

Ta-da!