Black Forest Cheese Cupcakes

Directions

Heat oven to 325℉ (160℃).

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 to 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.

Cocoa Sour cream Topping:

Mix together the sour cream, sugar and cocoa until sugar is completely disolved.