Black bottom cupcakes

 
                           BLACK BOTTOM CUPCAKES
 
 Recipe By     : 
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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
  
 
 
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