—————————-CREAM-CHEESE MIXTURE—————————- 16 oz Cream cheese,
-room temperature 2 Eggs
2/3 c Sugar
1/8 t Salt
12 oz Chocolate chips,
-semisweet ——————————-FLOUR MIXTURE——————————- 3 c Flour, all-purpose
1 c Sugar, granulated
1/2 c Dark brown sugar
2 t Baking soda
1/2 c Cocoa, or more
-to taste 1/8 t Salt
———————————-LIQUIDS———————————- 1 1/3 c Water
2/3 c Vegetable oil
2 T Vinegar, white
1 T Vanilla
2 T Rum, dark
-(Myers’s), optional 16 oz Sour cream
Preheat oven to 375 degrees F. MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon. Carefully fold in chips. Set aside. MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. Mix in the liquids. Blend thoroughly. Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. Drop about one heaping tablespoon of the cream cheese mixture into the center of each. Bake until done, about 30 minutes. Do not overbake. NOTES: * Chocolate Cupcakes with a Cream Cheese Filling — This was adapted from a recipe in the December, 1980 issue of _Bon Appetit_. I have doubled the original, along with changing it, so it may not double again easily. Yield: Makes 3 dozen. : Difficulty: moderate. : Time: 20 minutes preparation, 30 minutes baking. : Precision: measure the ingredients. : Ed Gould s-2MTs0 Xs-2INUs0, 2560 Ninth Street, Berkeley, CA 94710 USA : {ucbvax,decvax}!mtxinu!ed : Copyright (C) 1986 USENET Community Trust