July 2, 2010

Brown Bottom Cupcakes

Lynne, author from Queen of the Castle: 52 weeks of encouragement for the uninspired, domestically challenged or just plain tired homemaker, has recipes in her book here and there. This one looks very yummy!

Brown Bottom Cupcakes

Cream together:
8 oz. package cream cheese 1 egg 1/3 cup sugar 1/8 tsp. salt

Add: 1 cup chocolate chips

Set aside. In separate bowl, sift together:
1 1/2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 cup sugar 1/4 cup cocoa

1 cup water 1/2 cup vegetable oil (I use canola) 1 T. vinegar 1/2 tsp. vanilla

Fill cupcake papers about half full of batter. (Make sure to use papers, by the way; cupcakes will stick to the muffin pan if you plop the batter in directly.) Drop one full tablespoon of the cream cheese mixture into the middle of batter. Bake thirty minutes at 350 degrees. Makes twelve to sixteen.

No frosting needed. Honest.

*Note: Fill any empty muffin cups with water as you bake, to prevent bottom of empty cups from burning.

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