Black forest cheese cupcakes
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Vanilla wafers | |
| 16 | ounces | Cream cheese |
| 1¼ | cup | Sugar |
| ⅓ | cup | Cocoa |
| 2 | tablespoons | Flour |
| 3 | Eggs | |
| 1 | cup | Sour cream |
| ½ | teaspoon | Almond extract |
| Cocoa sour cream topping (recipe follows) | ||
| Canned cherry pie filling, chilled | ||
Directions
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 ¼ c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.