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Black Bottom CupcakesRecipe : Black Bottom Cupcakes
Procedure :
----------------------------CREAM-CHEESE MIXTURE---------------------------- 16 oz Cream cheese, -room temperature 2 Eggs 2/3 c Sugar 1/8 t Salt 12 oz Chocolate chips, -semisweet -------------------------------FLOUR MIXTURE------------------------------- 3 c Flour, all-purpose 1 c Sugar, granulated 1/2 c Dark brown sugar 2 t Baking soda 1/2 c Cocoa, or more -to taste 1/8 t Salt ----------------------------------LIQUIDS---------------------------------- 1 1/3 c Water 2/3 c Vegetable oil 2 T Vinegar, white 1 T Vanilla 2 T 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 |
