Black Bottom Cupcakes Recipe

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Black Bottom Cupcakes Recipe

 



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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



 

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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