Preparation:

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.

Cocoa Sour cream Topping 1 cup sour cream 1/4 cup sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved.

Servings: 2 dozen cupcakes
Source:
Submitted by: Recipe Group Member
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