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Black Bottom Cupcakes



Recipe (click to expand)

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. :


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