| 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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