Black Forest Cheese Cupcakes
24 Vanilla wafers
16 oz Cream cheese
1 1/4 c Sugar
1/3 c Cocoa
2 TB Flour
3 Eggs
1 c Sour cream
1/2 ts Almond extract
Cocoa sour cream topping (recipe follows)
Canned cherry pie filling, chilled
Heat oven to 325 degrees. Line muffin pans with foil-laminated baking
cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat
cream cheese until smooth. Add sugar, cocoa, and flour; blend well.
Add eggs; beat well. Stir in sour cream and almond extract. Fill each
prepared cup almost full with mixture. Bake 20-25 minutes or until
set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon
of cocoa sour cream on each cup. Cool completely in pans; refrigerate.
Garnish with dollop of cherry pie filling just before serving.
Refrigerate leftovers. Makes 18-24 cupcakes
Cocoa Sour cream Topping
1 c sour cream
1/4 c sugar
2 Tbsp cocoa
Stir together ingredients in small bowl until sugar is dissolved.
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