| 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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