Forest Cheesecake Cupcakes
Makes 24 dessert cups
Time: 55 min.
1 box (19.5 oz) fudge brownie
1/4 cup water
1 cup semisweet
chips (6 ounces)
2 packages (8 ounces each)
cream cheese, softened
1/2 cup granulated
1 container (6 ounces) vanilla
1 can (21 ounces) cherry pie
1 aerosol can whipped cream
1 large sprig fresh
Preheat oven to 350° F. Place paper
baking cup in each of 24 large muffin cups (2 3/4 inches in diameter
and 1 1/4 inches deep).
Make brownie mix as directed on
box using oil, water and 2 of the eggs. Divide batter evenly among
muffin cups (about 2 tablespoons per cup). Bake 15 minutes. Meanwhile, in small microwavable
bowl, microwave chocolate chips on High 1 minute. Stir and microwave in 15-second
increments, stirring after each, until chips are melted and
smooth; set aside.
In large bowl, beat cream cheese
with electric mixer on medium speed until smooth. Beat in sugar, remaining 2 eggs
and the yogurt until blended. Add melted chocolate; beat until
well blended. Divide chocolate mixture evenly
over warm brownie layer in cups (about 3 tablespoons per cup),
filling each to top of cup. Cups will be full.
Bake for 22 to 26 minutes longer or
until set. Cool in pans 20 to 30 minutes. Carefully remove dessert cups
from pan (cream cheese mixture will be soft); place on serving
platter. Refrigerate at least 1 hour
To serve, remove paper; top each
dessert cup with 1 tablespoon pie filling (including 2 or 3
cherries) and 1 tablespoon whipped cream topping. If desired, arrange cupcakes on
pedestal cake plate covered with linen napkin. Garnish platter or plate with
mint sprig. Store in refrigerator.