Kathy's Black Bottom Muffins (Cupcakes)

12:20 PM | Labels: , , , , ,



First, you have to know I've been BEGGING for this recipe since May '10.
If you know me, I don't ask for many recipes...I have an enormous
 (and still growing) cookbook collection and can usually find what I want. 
 (I have a gift for picking great recipes...not so much for cooking, but for picking great recipes.) 


 Anyway, I had these DELICIOUS muffins at a Mother's Day event at
my children's precious preschool. 
 One of the director's (Kathy) made these...and she made a lot of them. 
 I was amazed at how delicious AND fresh they tasted...
did she get up at the crack of dawn to make the hundreds of muffins I saw? 
NOOOOOO...that's the beauty of these little delights. 
They HAVE to be frozen! 
You make them the day or even week or two ahead of time.
  Then, on the day of your event, you just remove them from the freezer and let them thaw before serving. 
Trust me, if you try these (and you WANT to try these,)
you will be over the moon with the results. 
Thanks, Kathy, for sharing this home run of a recipe!


Black Bottom Muffins (Cupcakes)



mix #1

8 oz. cream cheese, softened (not low fat)

1 beaten egg

1/3 c. sugar

1/8 t. salt

12 oz. chocolate chips (I use Ghiradelli milk choc)



mix #2

1 1/2 c. flour

1 c. sugar

1/4 c. cocoa

1 t. soda

1/2 t. salt



mix #3

1 c. water

1/3 c. corn oil

1 T. cider vinegar

1 t. vanilla



Beat 1st 4 ingredients well and stir in chips. Set aside.

Mix next 5 ingredients in separate bowl, then add last 4 items.

Beat chocolate mixture well.

Use mini cupcake pan and fill with liners.

Fill 1/2 full with chocolate mixture,

then 1 t. cream cheese mixture.

Bake at 350 for 17-20 minutes.

Cool and freeze overnight in container or bag.

Thaw 30 minutes before serving.



Enjoy!
Smiles!


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Posted by mercoon.boy