24 Vanilla wafers 1 c Sour cream
16 oz Cream cheese 1/2 ts Almond extract
1 1/4 c Sugar Cocoa sour cream topping
1/3 c Cocoa -(recipe follows)
2 tb Flour Canned cherry pie filling,
3 Eggs -chilled
Black Forest Cheese Cupcakes
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.
Yields
18 servings