** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
5. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture.
6. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes.
7. Spread heaping teaspoon of cocoa sour cream on each cup.
8. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving.
9. 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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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Cheese, Almonds, Cocoa Powder, Natural Sweeteners allergies.