Black Bottom Cupcakes
From chefmeow 15 years ago
- 30 minutes to make
- Serves 12
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Krieger Estate in Wylie, Texas in 1997.
Ingredients
- 8 ounces cream cheese softened shopping list
- 1/8 teaspoon salt shopping list
- 1 egg unbeaten shopping list
- 1/3 cup granulated sugar shopping list
- 8 ounces chocolate bits shopping list
- 1/2 cup chopped pecans toasted shopping list
- Cake: shopping list
- 2-1/4 cups flour shopping list
- 1-2/3 cups granulated sugar shopping list
- 1/3 cup cocoa shopping list
- 1-1/2 teaspoons baking soda shopping list
- 3/4 teaspoon salt shopping list
- 1-1/2 cups cold water shopping list
- 1/2 cup vegetable oil shopping list
- 1-1/2 teaspoons vinegar shopping list
- 1 teaspoon vanilla extract. shopping list
How to make it
- Preheat oven to 350.
- Blend first four ingredients then add chocolate bits and nuts and set aside.
- Sift flour, sugar, cocoa, soda and salt into a bowl.
- Make a hole in center of sifted ingredients and put in water, oil, vinegar and vanilla.
- Mix well then fill paper muffin liners 2/3 full with cake batter.
- Top in center with 1 tablespoon cheese mixture then bake 30 minutes.
- Before filling sets garnish tops with a sliver of pecan if desired.
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