Black Bottom Cupcake Recipe

Black Bottom Cupcakes Cream Cheese Mixture Ingredients

16 oz Cream cheese, -room temperature 2 Eggs
2/3 c Sugar
1/8 t Salt
12 oz Chocolate chips, -semisweet

Black Bottom Cupcakes Flour Mixture Ingredients

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

Black Bottom Cupcakes Liquids Ingredients

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

Black Bottom Cupcakes Directions

Preheat oven to 375 degrees F.

Black Bottom Cupcakes Cream Cheese Mixture Directions

Blend cream cheese, eggs, sugar and salt with a wooden spoon.
Carefully fold in chips.
Set aside.

Black Bottom Cupcakes Flour Mixture Directions

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.
Yield: Makes 3 dozen.
Difficulty: moderate.
Time: 20 minutes preparation, 30 minutes baking.
Precision: measure the ingredients.