Black Bottom Cupcakesdesserts ----CREAMCHEESE MIXTURE---- 16 oz cream cheese, room temperature 2 eggs 2/3 cup sugar 1/8 teaspoon salt 12 oz chocolate chips, semisweet ----FLOUR MIXTURE---- 3 cup flour, all-purpose 1 cup sugar, granulated 1/2 cup dark brown sugar 2 teaspoon baking soda 1/2 cup cocoa, or more to taste 1/8 teaspoon salt ----LIQUIDS---- 1 1/3 cup water 2/3 cup vegetable oil 2 tablespoon vinegar, white 1 tablespoon vanilla 2 tablespoon 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 _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 |
