Black Bottom Cupcakes

Name: Black Bottom Cupcakes
Ingredients: 16 ounces cream cheese room temperature; 2 large eggs; 23 cup sugar; 18 teaspoon salt; 12 ounces chocolate chips (semi-sweet); 3 cups flour, all-purpose; 1 cup sugar granulated; 1/2 cup brown sugar, dark; 2 teaspoons baking soda; 1/2 cup cocoa powder or more, to taste; 18 teaspoon salt; 113 cups water; 23 cup vegetable oil; 2 tablespoons vinegar white; 1 tablespoon vanilla extract; 2 tablespoons dark rum optional; 16 ounces sour cream

17 ingredients

12 steps

Ingredients

16 ounces cream cheese room temperature
2 large eggs
23 cup sugar
18 teaspoon salt
12 ounces chocolate chips (semi-sweet)
3 cups flour, all-purpose
1 cup sugar granulated
1/2 cup brown sugar, dark
2 teaspoons baking soda
1/2 cup cocoa powder or more, to taste
18 teaspoon salt
113 cups water
23 cup vegetable oil
2 tablespoons vinegar white
1 tablespoon vanilla extract
2 tablespoons dark rum optional
16 ounces sour cream

Directions

1

Preheat oven to 375F (190C).
2

MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon.
3

Carefully fold in chips.
4

Set aside.
5

MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl.
6

Mix in the liquids.
7

Blend thoroughly.
8

Line muffin tins with cupcake papers.
9

Fill papers about 3/4 full with batter.
10

Drop about one heaping tablespoon of the cream cheese mixture into the center of each.
11

Bake until done, about 30 minutes.
12

Do not overbake.