Ingredients
24 vegan vanilla wafers
16 oz vegan cream cheese
1 1/4 cups organic unbleached sugar
1/3 cup cocoa
2 tablespoon flour
1/2 cup non-dairy yogurt
1/4 cup applesauce
1 cup vegan sour cream
1/2 teaspoon almond extract
cherry pie filling (see below), chilled
Topping Ingredients
1 cup vegan sour cream
1/4 cup organic unbleached sugar
2 tablespoons cocoa
Filling Ingredients
8 cups tart cherries
2 1/2 cups sugar
5 tablespoons cornstarch
Topping Directions
Stir together ingredients in small bowl until organic unbleached sugar is dissolved.
Filling Directions
Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken.
Directions
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 vegan cream cheese until smooth.
Add organic unbleached sugar, cocoa, and flour; blend well.
Add soy yogurt and applesauce; mix 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.