| 1 | Black forest cheese cupcakes |
| 2 | heat oven to 325 degrees. |
| 3 | Line muffin pans with foil-laminated baking cups. |
| 4 | Place vanilla wafer on bottom of each. |
| 5 | In large mixer bowl, beat cream cheese until smooth. |
| 6 | Add sugar, cocoa, and flour; blend well. |
| 7 | Add eggs; beat well. |
| 8 | Stir in sour cream and almond extract. |
| 9 | Fill each prepared cup almost full with mixture. |
| 10 | Bake 20-25 minutes or until set. |
| 11 | Remove from oven; cool 5 to 10 minutes. |
| 12 | Spread heaping teaspoon of cocoa sour cream on each cup. |
| 13 | Cool completely in pans; refrigerate. |
| 14 | Garnish with dollop of cherry pie filling just before serving. |
| 15 | Refrigerate leftovers. |
| 16 | Makes 18-24 cupcakes |
| 17 | cocoa sour cream topping |
| 18 | 1 c sour cream ?c sugar 2 tbsp cocoa stir together ingredients in small bowl until sugar is dissolved. |
