Black Bottom Cupcakes
- 1 pk (8 oz) cream cheese;
- -(softened)
- 1 Egg
- 1 1/3 c Sugar
- Salt
- 6 oz Chocolate chip morsels; (1
- -cup)
- 1 1/2 c Flour
- 1/4 c Cocoa
- 1 ts Baking soda
- 1 c Water
- 1/3 c Oil
- 1 tb Vinegar
- 1 ts Vanilla
Combine cheese,egg,one-third cup sugar & 1/8 tsp. salt in small mixing
bowl; beat to blend thoroughly. Stir in chocolate chips, set aside. In
sifter combine remaining cup sugar, flour, cocoa, soda, & 1/2 tsp. salt,
sift into mixing bowl. Add water, oil, vinegar & vanilla; mix well. Line
miniature muffin tins with paper cups & fill with chocolate batter slightly
more than 1/2 full, place a teaspoon of cheese-chip batter in center of
each. Bake @ 350º 15 minutes, do not over bake. Makes approx. 60-70
miniature cupcakes.
NOTES : Shared from the recipe files of Wendy Mallis
Posted to JEWISH-FOOD digest by Njmallis@aol.com on Aug 6, 1998, converted
by MM_Buster v2.0l.
bowl; beat to blend thoroughly. Stir in chocolate chips, set aside. In
sifter combine remaining cup sugar, flour, cocoa, soda, & 1/2 tsp. salt,
sift into mixing bowl. Add water, oil, vinegar & vanilla; mix well. Line
miniature muffin tins with paper cups & fill with chocolate batter slightly
more than 1/2 full, place a teaspoon of cheese-chip batter in center of
each. Bake @ 350º 15 minutes, do not over bake. Makes approx. 60-70
miniature cupcakes.
NOTES : Shared from the recipe files of Wendy Mallis
Posted to JEWISH-FOOD digest by Njmallis@aol.com on Aug 6, 1998, converted
by MM_Buster v2.0l.
