In 1987 I made these Black Bottom Muffins with chopped almonds on top. They are easy to make, and you should have all the ingredients at your fingertips (the only thing I had to buy was the cream cheese). Try them because you will like them.
Black Bottom Muffins Recipe
Black Bottom Muffins
2 (3 oz.) pkg. cream cheese
1/3 cup sugar
1 egg
1 cup semi-sweet chocolate chips
1 ½ cups flour
1 cup sugar
¼ cup cocoa
1 tsp. baking soda
½ tsp. salt
1 cup water
1/3 cup oil
1 Tbsp. vinegar
1 tsp. vanilla
2 Tbsp. sugar
½ cup chopped almonds
Preheat the oven to 350F. Line 18 muffin cups with paper liners. In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside.
In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. Fill prepared muffin cups half full. Top each with tablespoon of cream cheese mixture. Combine 2 tablespoons sugar and chopped nuts; sprinkle evenly over cupcakes.
Bake at 350F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers. 18 cupcakes
(Recipe for the Black Bottom Muffins was in Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)
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