Black Bottom Cupcakes

Ingredients

CREAMCHEESE MIXTURE 16 oz cream cheese, room temperature 2 eggs 2/3 cup sugar 1/8 tsp salt 12 oz chocolate chips, semisweet FLOUR MIXTURE 3 cup flour, all-purpose 1 cup sugar, granulated 1/2 cup dark brown sugar 2 tsp baking soda 1/2 cup cocoa, or more to taste 1/8 tsp salt LIQUIDS 1 1/3 cup water 2/3 cup vegetable oil 2 tbsp vinegar, white 1 tbsp vanilla 2 tbsp rum, dark (myers s), optional 16 oz sour cream

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Preparation
 
Preheat oven to 375 degrees F.

MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and
salt with a wooden spoon. Carefully fold in chips. Set aside.

MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa,
baking soda and salt in another bowl. Mix in the liquids. Blend
thoroughly.

Line muffin tins with cupcake papers. Fill papers about 3/4 full with
batter. Drop about one heaping tablespoon of the cream cheese
mixture into the center of each. Bake until done, about 30 minutes.
Do not overbake.

NOTES:

* Chocolate Cupcakes with a Cream Cheese Filling -- This was adapted
from a recipe in the December, 1980 issue of _Bon Appetit_. I have
doubled the original, along with changing it, so it may not double
again easily. Yield: Makes 3 dozen.

: Difficulty: moderate.
: Time: 20 minutes preparation, 30 minutes baking.
: Precision: measure the ingredients.

: Ed Gould s-2MTs0 Xs-2INUs0, 2560 Ninth Street, Berkeley, CA
94710 USA : {ucbvax,decvax}!mtxinu!ed

: Copyright (C) 1986 USENET Community Trust

 

 
Servings: 3

 

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