Black Forest Cheese Cupcakes
Yield
18 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
vanilla wafers
|
* |
| 16 | ounces |
cream cheese
|
|
| 1 ¼ | cups |
sugar
|
|
| ⅓ | cup |
cocoa powder
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 1 | cup |
sour cream
|
|
| ½ | teaspoon |
almond extract
|
*
|
| 1 | x |
other recipe
cocoa sour cream topping (below) |
* |
| 1 | x |
cherry pie filling
chilled |
*
|
| Cocoa sour cream topping | |||
| 1 | cup |
sour cream
|
|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
vanilla wafers
|
* |
| 462.4 | ml/g |
cream cheese
|
|
| 296 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3 | large |
eggs
|
|
| 237 | ml |
sour cream
|
|
| 2.5 | ml |
almond extract
|
*
|
| 1 | x |
other recipe
cocoa sour cream topping (below) |
* |
| 1 | x |
cherry pie filling
chilled |
*
|
| Cocoa sour cream topping | |||
| 237 | ml |
sour cream
|
|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
cocoa powder
|
|
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.
