BLACK BOTTOM CUPCAKES

Servings: 3
Ingredients:

----------------------------CREAM-CHEESE MIXTURE----------------------------
16 oz Cream cheese,                     1/8 t  Salt
-room temperature                  12 oz Chocolate chips,
2    Eggs                                     -semisweet
2/3 C  Sugar

——————————-FLOUR MIXTURE——————————-
3 C Flour, all-purpose 1/2 C Cocoa, or more
1 C Sugar, granulated -to taste
1/2 C Dark brown sugar 1/8 t Salt
2 t Baking soda

———————————-LIQUIDS———————————-
1 1/3 C Water 2 T Rum, dark
2/3 C Vegetable oil -(Myers’s), optional
2 T Vinegar, white 16 oz Sour cream
1 T Vanilla

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. Servings:
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

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