Black Bottom Cupcakes

Ingrients & Directions


-CREAM-CHEESE MIXTURE-
16 oz Cream cheese,
-room temperature
2 Eggs
2/3 c Sugar
1/8 ts Salt
12 oz Chocolate chips,
-semisweet

FLOUR MIXTURE
3 c Flour, all-purpose
1 c Sugar, granulated
1/2 c Dark brown sugar
2 ts Baking soda
1/2 c Cocoa, or more
-to taste
1/8 ts Salt

LIQUIDS
1 1/3 c Water
2/3 c Vegetable oil
2 tb Vinegar, white
1 tb Vanilla
2 tb Rum, dark
-(Myers’s), optional
16 oz Sour cream

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 _

Yields
3 Dozen

Previous post Golden Fudge
Next post Old-fashioned Peach Pie

Leave a Reply

Your email address will not be published. Required fields are marked *

Suskaičiuok! * Time limit is exhausted. Please reload CAPTCHA.