Black Bottom Cupcake Recipe
Yield: 24 servingsRecipe by luhu.jp
Ingredients:
FILLING:
1 package: Cream cheese, softened 8
1 each: Egg,
Oz,
1/8 tsp: Salt,
1/3 cup: Sugar,
1 cup: Semisweet chocolate chips,
CUPCAKES;
1 1/2 cup: All-purpose flour,
1 each: Egg,
1/4 cup: Cocoa, unsweetened
1 cup: Water,
1/2 tsp: Salt,
1 tbsp: White vinegar,
1 cup: Sugar,
1/3 cup: Vegetable oil,
1 tsp: Baking soda,
1 tsp: Vanilla,
TOPPING:
Sugar,
Chopped almonds if desired,
Directions:
Combine cream cheese, sugar, egg and salt in a small mixing bowl;
blend until smooth. Stir in chips. Set aside. Sift together flour,
cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and
vanilla; beat until well combined. Fill paper-lined tins half full
with chocolate batter. Drop a heaping of cheese mixture in center of
batter of each cupcake. Sprinkle with sugar and chopped almonds, if
desired. Bake at 350 deg. for 25 min. Cool. Refrigerate any
leftovers. Yield: 20-24 cupcakes.
Recipe By : Taste Of Home
Source from luhu.jp
blend until smooth. Stir in chips. Set aside. Sift together flour,
cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and
vanilla; beat until well combined. Fill paper-lined tins half full
with chocolate batter. Drop a heaping of cheese mixture in center of
batter of each cupcake. Sprinkle with sugar and chopped almonds, if
desired. Bake at 350 deg. for 25 min. Cool. Refrigerate any
leftovers. Yield: 20-24 cupcakes.
Recipe By : Taste Of Home
Source from luhu.jp