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.
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|Serving Size: 1 Serving (511g)|
|Recipe Makes: 18|
|Calories from Fat: 1319 (78%)|
|Amt Per Serving||% DV|
|Total Fat 146.6g||195 %|
|Saturated Fat 80.8g||404 %|
|Monounsaturated Fat 38.2g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 624.7mg||192 %|
|Sodium 1406.4mg||48 %|
|Potassium 652.3mg||17 %|
|Total Carbohydrate 69.6g||20 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 69.3g|
|Protein 30.1g||43 %|
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Calories per serving: 1687
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