Black Forest Cheese Cupcakes Recipe
Yield: 18 ServingsRecipe by luhu.jp
Ingredients:
24: Vanilla wafers,
16 ounce: Cream cheese,
1 1/4 cup: Sugar,
1/3 cup: Cocoa,
2 tbsp: Flour,
3: Eggs,
1 cup: Sour cream,
1/2 tsp: 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 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in
small bowl until sugar is dissolved.
Source from luhu.jp
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.
Source from luhu.jp