RECIPE: Black Bottom Cupcakes - Whitman's Chocolate Cookbook
Keywords: Whitmans, Chocolate, Cupcakes, Favorite, Dessert

Makes 18 cupcakes or 60 mini-cupcakes

1-1/2 cups all-purpose flour, sifted
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup water
1/3 cup salad oil
1 Tbsp distilled white vinegar
1 tsp vanilla

Cream Cheese Filling:

1 pkg (8 oz) cream cheese
1 egg
1/2 cup sugar
1/8 tsp salt
1 cup (6 oz pkg) semisweet chocolate pieces

Preheat oven to 350 degrees F.  Sift flour, sugar, cocoa, soda, and salt
together.  Add water, oil, vinegar, and vanilla.  Beat well.  Fill
paper-lined muffin cups on half full.  Beat cream cheese and egg
together.  Mix in sugar and salt, then stir in chocolate pieces.  Spoon
cream-cheese mixture on top of batter in muffin cups.

Bake about 30 to 35 minutes, until toothpick inserted in cocoa portion
comes out clean.  Remove from muffin pans.  Let cool on wire rack.
Store in refrigerator.

Mini-muffin variation (Black Bottom Goodies):  Use mini-morsels in cream
cheese topping.  Fill paper-lined mini-muffin pans 2/3 full with
chocolate  mixture.  Spoon about 1 tsp cream cheese mixture over
chocolate batter.  Bake at 350 degrees for 10 to 15 minutes.

Note:  I usually make the  mini-muffins, and make 1-1/2 recipes of the
cream cheese topping.  (I tend to run out of it.)

Source:  Whitman's Chocolate Cookbook ISBN 0-517-64157-7

July 1991, Kim Smith

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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