| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cookies, Cakes | 18 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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