CREAM-CHEESE MIXTURE
16 oz Cream cheese, 1/8 t Salt
-room temperature 12 oz Chocolate chips,
2 Eggs -semisweet
2/3 C Sugar
FLOUR MIXTURE
3 C Flour, all-purpose 1/2 C Cocoa, or more
1 C Sugar, granulated -to taste
1/2 C Dark brown sugar 1/8 t Salt
2 t Baking soda
LIQUIDS
1 1/3 C Water 2 T Rum, dark
2/3 C Vegetable oil -(Myers’s), optional
2 T Vinegar, white 16 oz Sour cream
1 T Vanilla
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 _
Yields
3 dozen