| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Cakes, Chocolate |
36 |
Servings |
INGREDIENTS
| 3/4 |
c |
Nuts; finely chopped |
| 3/4 |
c |
Lightly Packed Brown Sugar |
| 1 |
c |
Cream Cheese |
| 1 |
|
Egg |
| 2 1/2 |
c |
Sugar; divided |
| 6 |
oz |
Chocolate Chips |
| 3 |
c |
Flour |
| 1/2 |
c |
Cocoa |
| 2 |
ts |
Baking Soda |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 2/3 |
c |
Cooking Oil |
| 2 |
tb |
Vinegar |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Mix together nuts and brown sugar. Set mixture aside.
Mix together cream cheese, egg, 1/2 cup sugar and chocolate chips. Set
aside.
Mix together flour, the remaining 2 cups sugar, cocoa, baking soda, salt,
water, cooking oil, vinegar and vanilla. Beat until blended.
Fill paper-lined cupcake tins 1/3 full, add 1 heaping teaspoon of cream
cheese mixture. Sprinkle top with 1 teaspoon brown sugar/nut mixture.
Bake at 350° for 20 minutes. Makes approximately 3 dozen.
Recipe by: Contributed by: Ed McAllister
Posted to recipelu-digest Volume 01 Number 635 by GramWag@aol.com on Jan
30, 1998
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