black bottom cupcakes

Name: Black Bottom Cupcakes
Yield: 36
Ingredients: 16 ounce(s) cream cheese, room temperature; 2 - eggs; 2/3 cup(s) sugar; 5/8 teaspoon(s) salt; 12 ounce(s) semi-sweet chocolate chips; 3 cup(s) all purpose flour; 1 cup(s) sugar; 1/2 cup(s) brown sugar, dark and firmly packed; 2 teaspoon(s) baking soda; 1/2 cup(s) cocoa; 5/8 teaspoon(s) salt; 1.33 cup(s) water; 2/3 cup(s) vegetable oil; 2 tablespoon(s) white vinegar; 2 tablespoon(s) dark rum, optional; 16 ounce(s) sour cream

(1 RATING)

84 Pinches

linda mcdougal

cordova, TN

Updated on Dec 29, 2009

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yield 36 serving(s)

Ingredients

16 ounces cream cheese, room temperature
2 - eggs
2/3 cup sugar
5/8 teaspoon salt
12 ounces semi-sweet chocolate chips
3 cups all purpose flour
1 cup sugar
1/2 cup brown sugar, dark and firmly packed
2 teaspoons baking soda
1/2 cup cocoa
5/8 teaspoon salt
1.33 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 tablespoons dark rum, optional
16 ounces sour cream

How To Make black bottom cupcakes

Step 1

Preheat oven to 375 degrees.

Step 2

MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon; carefully fold in chips and set aside.
Step 3

MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl; mix in the liquids and blend thoroughly.
Step 4

Line muffin tins with cupcake papers; fill papers about 3/4 full with batter.
Step 5

Drop about one heaping tablespoon of the cream cheese mixture into the center of each.
Step 6

Bake until done, about 30 minutes; do not overbake.
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