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.


(Makes 3 dozen)







  1. Preheat oven to
  2. Make the cream-cheese mixture: blend cream cheese, eggs, sugar, and salt with a wooden spoon.
  3. Carefully fold in chips. Set aside.
  4. Make the flour mixture: combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl.
  5. Mix in the liquids. Blend thoroughly.
  6. Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter.
  7. Drop one heaping tablespoon of the cream cheese mixture into the center of each.
  8. Bake until done, about 30 minutes. Do not overbake.


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


Ed Gould \s-2MT\s0 X\s-2INU\s0, 2560 Ninth Street, Berkeley, CA 94710 USA 
Recipe last modified: 24 Mar 86

Original header

Path: decwrl!recipes
From: ed@mtxinu (Ed Gould)
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
Lines: 74
Approved: reid@decwrl.UUCP

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