1. Line rregular muffin tins with cupcake liners and set 1 cookie into each tin. 2. Preheat oven to 325°F. 3. Beat cream cheese, sugar, cocoa powder, and flour together well. 4. Add eggs, one at a time, beating well after each. 5. Stir in sour cream and extract. 6. Fill tins and bake 20-25 minutes. 7. Filling will still appear soft but won't jiggle when cooked. 8. Cool in tins 5-10 minutes. 9. Combine topping and spoon onto each cake, then allow to cool completely still in the tins. (about 30 minutes). 10. Chill well before serving. 11. TIP: Use extra cookies to garnish the tops of each (I crumble some of the extra cookies and pop a mint leaf into the top). ---------------------------------------------------------------------------
Nutrition
Ingredients
