| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Desserts, Usenet |
3 |
Dozen |
INGREDIENTS
| 16 |
oz |
Cream cheese, room temperature |
| 2 |
|
Eggs |
| 2/3 |
c |
Sugar |
| 1/8 |
ts |
Salt |
| 12 |
oz |
Chocolate chips, semisweet |
| 3 |
c |
Flour, all-purpose |
| 1 |
c |
Sugar, granulated |
| 1/2 |
c |
Dark brown sugar |
| 2 |
ts |
Baking soda |
| 1/2 |
c |
Cocoa, or more to taste |
| 1/8 |
ts |
Salt |
| 1 1/3 |
c |
Water |
| 2/3 |
c |
Vegetable oil |
| 2 |
tb |
Vinegar, white |
| 1 |
tb |
Vanilla |
| 2 |
tb |
Rum, dark (Myers's), optional |
| 16 |
oz |
Sour cream |
INSTRUCTIONS
CREAM-CHEESE MIXTURE
FLOUR MIXTURE
LIQUIDS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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