BLACK BOTTOM CUPCAKES

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.

Ingredients

(Makes 3 dozen)

Cream-cheese

mixture

450 g cream cheese, room temperature
2 eggs
125 g sugar
0.5 ml salt
350 g semisweet chocolate chips

Flour

mixture

300 g all-purpose flour
200 g granulated sugar
100 g dark brown sugar
50 g cocoa, or more to taste
10 ml baking soda
0.5 ml salt

Liquids

325 ml water
175 ml vegetable oil
30 ml white vinegar
15 ml vanilla
30 ml dark rum (Myers's)!optional
500 ml sour cream

Procedure

Preheat oven to 190C
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 25 ml of the cream cheese mixture into the center of each.
Bake until done, about 30 minutes. Do not overbake.

Rating

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

Contributor

 
 
Ed Gould \s-2MT\s0 X\s-2INU\s0, 2560 Ninth Street, Berkeley, CA 94710 USA 
{ucbvax,decvax}!mtxinu!ed

Recipe last modified: 24 Mar 86

Original header

Path: decwrl!recipes
From: ed@mtxinu (Ed Gould)
Newsgroups: mod.recipes
Subject: RECIPE: Black Bottom Cupcakes
Message-ID: <4237@decwrl.DEC.COM>
Date: 18 Jul 86 03:34:56 GMT
Sender: recipes@decwrl.DEC.COM
Organization: mt Xinu, Berkeley CA
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