CREAM-CHEESE MIXTURE
16 oz Cream cheese,
-room temperature
2 Eggs
2/3 c Sugar
1/8 ts Salt
12 oz Chocolate chips,
-semisweet
FLOUR MIXTURE
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
LIQUIDS
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
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