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
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