Black Bottom Cupcakes Recipe




Black Bottom Cupcakes Ingredients


CREAMCHEESE MIXTURE

16 oz cream cheese, room temperature
2 eggs
2/3 cup sugar
1/8 tsp salt
12 oz chocolate chips, semisweet

FLOUR MIXTURE

3 cup flour, all-purpose
1 cup sugar, granulated
1/2 cup dark brown sugar
2 tsp baking soda
1/2 cup cocoa, or more to taste
1/8 tsp salt

LIQUIDS

1 1/3 cup water
2/3 cup vegetable oil
2 tbsp vinegar, white
1 tbsp vanilla
2 tbsp rum, dark (myers's), optional
16 oz sour cream

A Recipe for
Black Bottom Cupcakes

 

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I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.

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A food is not necessarily essential just because your child hates it.

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This is a recipe for Black Bottom Cupcakes from the recipe cookbook of Recipes-to-go (Dessert)


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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted.

Miss Manners' Guide to Excruciatingly



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Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.




Black Bottom Cupcakes

The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found.

Calvin Trillin






Black Bottom Cupcakes Directions

Preheat oven to 375 degrees F.

MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and
salt with a wooden spoon. Carefully fold in chips. Set aside.

MAKE THE FLOUR MIXTURE: 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.

NOTES:

* Chocolate Cupcakes with a Cream Cheese Filling -- This was adapted
from a recipe in the December, 1980 issue of _Bon Appetit_. I have
doubled the original, along with changing it, so it may not double
again easily. Yield: Makes 3 dozen.

: Difficulty: moderate.
: Time: 20 minutes preparation, 30 minutes baking.
: Precision: measure the ingredients.

: Ed Gould s-2MTs0 Xs-2INUs0, 2560 Ninth Street, Berkeley, CA
94710 USA : {ucbvax,decvax}!mtxinu!ed

: Copyright (C) 1986 USENET Community Trust

Serves: 3

 

 

 

 

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