Blackbottom Cupcakes
Source of Recipe
Susan Boggs Latour
Recipe Introduction
I gleaned this recipe from Farm Journal's Homemade Ice Cream and Cakes cookbook. These cupcakes freeze well and also stay fresh a long time. They are very moist.
List of Ingredients
2 3-ounce packages cream cheese
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 6-ounce package chocolate chips
1 1/2 cups sifted flour
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup salad oil
1 tablespoon vinegar
1 teaspoon vanilla
2 tablespoons sugar (optional)
1/2 cup chopped nuts
Recipe
Beat cream cheese. Add egg, 1/3 cup sugar, and 1/8 teaspoon salt. Blend well. Stir in chocolate chips and set aside. Sift together flour, 1 cup sugar, coca, soda, and 1/2 teaspoon salt.
Combine water, salad oil, vinegar, and vanilla.
Combine dry ingredients and liquids; beat well. Pour into paper-lined medium muffin pan cups, filling 1/3 full.
Top each with a large teaspoonful of cheese mixture. Sprinkle with sugar and chopped nuts.
Bake for 35 minutes at 350o.
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