Black Bottom Cupcakes

[ruthcooks]

Black Bottom Cupcakes

Serves 12 as Dessert.

These are great for picnics and for kids: no messy icing. They freeze well.

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Filling:

• 3 or 4 ounces cream cheese
  
• 1 egg
  
• 1 egg yolk (reserve white for cake)
  
• 1/4 c sugar
  
• Dash of salt
  
• 1/2 c chocolate chips or chopped chocolate
  

Cake:

• 1-1/2 c sifted flour
  
• 1/4 c cocoa
  
• 1 c sugar
  
• 3/4 tsp baking soda
  
• 1/2 tsp salt
  
• 3/4 c water
  
• 1/3 c salad oil
  
• 1 egg white
  
• 1 T mild vinegar
  
• 1 tsp vanilla extract
  

Topping:

• 3/4 c chopped toasted almonds
  
• 1 T sugar
  

Preheat oven to 350 degrees. Place 12 paper cupcake liners in a muffin tin.

You can combine the filling ingredients with a food processor if you double this recipe; otherwise I think a hand mixer is best. Place all ingredients except chocolate chips in a small bowl and combine until smooth. Stir in chocolate chips and reserve.

In a large bowl, combine flour, cocoa, sugar, baking soda and salt with a whisk. Dump out onto waxed paper (we’re saving a bowl). In same bowl, combine water, oil, egg white, vinegar and vanilla with same whisk. Pour dry ingredients all at once over wet ingredients and fold in with a rubber scraper until no flour remains visible.

Divide chocolate batter between the cups. Place a spoon of cream cheese filling on top. Now sprinkle with the almonds, then the sugar.

Bake at 350 degrees for 25 to 30 minutes, testing with a skewer or toothpick. Cool a few minutes before removing to rack to finish cooling.

Keywords: Dessert, Chocolate, Cake, Easy

( RG1622 )