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Black-bottoms

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

8	oz	Cream cheese at room
		temperature cut into 8
		pieces
1/4	c	Sugar
1/8	t	Salt
1		Egg
1	T	All-purpose flour
6	oz	1 cup semisweet chocolate
		chips
1/2	c	Warm water
1/2	t	White distilled vinegar
3/4	c	All-purpose flour
3		Tablesppons dark unsweetened
		cocoa powder
1/4	t	Plus 1/8 teaspoon baking
		soda
1/8	t	Salt
4 1/2	T	Unsalted butter at room
		temperature
1/2	c	Plus 1 tablespoon sugar
1/2	t	Pure vanilla extract

INSTRUCTIONS

This recipe comes from a book called Rosie's Chocolate-Packed Jam
Filled Butter-Rich No-Holds-Barred Cookie Book by Judy Rosenberg. I
love black bottom muffins so I thought I would share this recipe with
everyone. Enjoy!  Preheat oven to 350 degrees. Line 24 mini muffins
cups with paper  liners. Make the filling: Place all the filling
ingredients except  the chocolate chips in a food processor and process
until completely  smooth and blended, 30 seconds. Stop the processor
once during the  mixing to scrape the bowl with a rubber spatula. Add
the chips and  blend by hand with a rubber spatula or wooden spoon. Set
aside. Make  the cake: Stir the warm water and the vinegar together in
a cup and  set aside. Sift the flour, cocoa powder, baking soda, and
salt  together into a small bowl and set aside. Using an electric mixer
on  medium speed, cream the butter, sugar, and vanilla together in a
medium-size bowl until light and fluffy, 1 minute. Scrape the bowl
with rubber spatula. Add half the flour mixture and mix on medium
speed until blended, 25 seconds, stopping the mixer once to scrape  the
bowl. Then scrape the bowl at the end. With the mixer on low  speed,
add the water mixture in a stream and mix until blended, 20  seconds,
stopping the mixer once to scrape the bowl. Add remaining  flour
mixture and mix on low speed junt until blended, 20 seconds.  Stop the
mixer once during the process to scrape the bowl. Drop  slightly
rounded teaspoons of the batter into the paper cups. Then  top them
with rounded teaspoons of the cream cheese mixture (the  cream cheese
mixture should be rounded not level). Bake the  blackbottoms until the
tops are set and a tester inserted in the  center comes out dry, 22 to
25 minutes. Cool in the pans before  serving. Leave the blackbottoms at
room temperature if you plan to  eat them on the first day. After that,
they can be stored in an  airtight plastic container in the
refrigerator for a day or two (with  plastic wrap, parchment, or waxed
paper between the layers), or you  can freeze them for up to 2 weeks.
Bring the blackbottoms to room  temperature before serving.  Makes 24
cupcakes  Posted to Bakery-Shoppe Digest V1 #231 by Lea
<lhoover@ptialaska.net>  on Sep 12, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3956 Calories From Fat: 1868 Total Fat: 220.3g Cholesterol: 572.9mg Sodium: 1463.7mg Potassium: 517.1mg Carbohydrates: 502.4g Fiber: 19.6g Sugar: 208.4g Protein: 42.7g