Rome Family Cookbook
By Mary Rome Funk

 

Black Bottom Cup Cakes

Filling:

1 package (8 ounce) cream cheese, softened1/8 t. salt
1/3 C. sugar1 C. sem-sweet chocolate chips
1 egg 

Cup Cakes:

1 T. white vinegar1 C. sugar
1 t. vanilla1 t. baking soda
1/4 C. unsweetened cocoa 1 egg
1/2 t. salt1 C. water
1 1/2 C. all purpose flour 1/3 C. vegetable oil.

Instructions

Topping:
Sugar and chopped almonds if desired.

Combine cream cheese, sugar, egg and salt in a small bow;, blend until smooth. Stir in chips and set aside.
Sift together flour, cocoa, salt sugar and soda. Add egg, water, vinegar, oil and vanilla; beat until smooth.
Fill paper lined muffin tins 1/2 full with batter.
Drop a heaping teaspoon of cheese mixture into center of batter. Sprinkle sugar and almonds. Bake at 350 degrees for 25 minutes
Cool and then refrigerate. Makes 20-24

By Janell Scharf

Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001