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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Black Bottom Cups Recipe

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This recipe for Black Bottom Cups is from The TCGC Ladies Recipe Collection , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. (8 oz.) cream cheese
1 unbeaten egg
1/3 c. sugar and 1/8 tsp. and 1 c. sugar
1 c. semi-sweet chocolate morsels
1 1/2 c. four
1/4 c. cocoa
1 tsp salt and 1/8 tsp.
1/3rd c. cooking oil
1 c. water
1 Tbsp. vinegar
1 tsp. vanilla
1 tsp. baking soda
chopped blanched almonds if desired
Directions:
Directions:
Pre-heat oven to 350 degrees.
Combine in mixing bowl: cream cheese (I soften a little) 1 unbeaten egg, 1/3 c. sugar and 1/8th tsp. salt-beat well. Stir in chocolate chips & set aside.

Sift together into a mixing bowl the flour, 1 c. sugar, cocoa, baking soda and 1/2 tsp salt. Add water oil, vinegar & vanilla & beat until combined.

Fill muffin cups lined with paper cups 1/3 full with chocolate batter and top each one with a heaping teaspoon full of cream cheese mixture. Sprinkle with sugar (& chopped almonds if desired) .
Bake at 350 for 30-35 minutes. Enjoy!
Preparation Time:
Preparation Time:
30-35 minutes
Personal Notes:
Personal Notes:
Both children and adults enjoy these cupcakes.

 

 

 

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