BLACK BOTTOM CUPCAKES
Chocolate cupcakes with a cream cheese filling
This was adapted from a recipe in the December, 1980 issue of
I have doubled the original, along with changing it, so it may not
double again easily.
Ingredients(Makes 3 dozen)
- 16 oz cream cheese,
- 2 eggs
- 2/3 cup sugar
- 1/8 tsp salt
- 12 oz semisweet chocolate chips
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup cocoa,
or more to taste
- 2 tsp baking soda
- 1/8 tsp salt
- 1-1/3 cup water
- 2/3 cup vegetable oil
- 2 Tbsp white vinegar
- 1 Tbsp vanilla
- 2 Tbsp dark rum
- 16 oz sour cream
Preheat oven to
Make the cream-cheese mixture:
blend cream cheese, eggs, sugar, and salt with a wooden spoon.
Carefully fold in chips.
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.
one heaping tablespoon
of the cream cheese mixture into the center of each.
Bake until done, about 30 minutes. Do not overbake.
20 minutes preparation, 30 minutes baking.
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
From: ed@mtxinu (Ed Gould)
Subject: RECIPE: Black Bottom Cupcakes
Date: 18 Jul 86 03:34:56 GMT
Organization: mt Xinu, Berkeley CA
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