BLACKBOTTOM() - BLACK BOTTOM CUPCAKES
BLACK BOTTOM CUPCAKES - 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.
INGREDIENTS (Makes 3 dozen)
CREAM-CHEESE MIXTURE
- 450 g (16 oz)
- cream cheese,
room temperature
- (2)
- eggs
- 125 g (2/3 cup)
- sugar
- 0.5 ml (1/8 tsp)
- salt
- 350 g (12 oz)
- semisweet chocolate chips
FLOUR MIXTURE
- 300 g (3 cups)
- all-purpose flour
- 200 g (1 cup)
- granulated sugar
- 100 g (½ cup)
- dark brown sugar
- 50 g (½ cup)
- cocoa,
or more to taste
- 10 ml (2 tsp)
- baking soda
- 0.5 ml (1/8 tsp)
- salt
LIQUIDS
- 325 ml (1-1/3 cup)
- water
- 175 ml (2/3 cup)
- vegetable oil
- 30 ml (2 Tbsp)
- white vinegar
- 15 ml (1 Tbsp)
- vanilla
- 30 ml (2 Tbsp)
- dark rum
(Myers's)—optional
- 500 ml (16 oz)
- sour cream
PROCEDURE
- (1)
-
Preheat oven to
190°C .
- (2)
-
Make the cream-cheese mixture:
blend cream cheese, eggs, sugar, and salt with a wooden spoon.
- (3)
-
Carefully fold in chips.
Set aside.
- (4)
-
Make the flour mixture: combine flour, sugar, brown sugar, cocoa, baking
soda and salt in another bowl.
- (5)
-
Mix in the liquids. Blend thoroughly.
- (6)
-
Line muffin tins with cupcake papers.
Fill papers about ¾ full with batter.
- (7)
-
Drop
25 ml
of the cream cheese mixture into the center of each.
- (8)
-
Bake until done, about 30 minutes. Do not overbake.
RATING
Difficulty:
moderate.
Time:
20 minutes preparation, 30 minutes baking.
Precision:
measure the ingredients.
CONTRIBUTOR
Ed Gould \s-2MT\s0 X\s-2INU\s0, 2560 Ninth Street, Berkeley, CA 94710 USA
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