Recipe from the KQ Cookbook: Black Bottom Cupcakes

If you want a Valentine’s Day that’s extra sweet, bake up a batch of these super-yummy cupcakes. When Kali made our samples, she used reduced-fat cream cheese and whole-wheat flour, and they were still over-the-top delicious. Whether you make these for the kindergarten party or for your sweetheart, you’re guaranteed to get rave reviews.

The recipe is from the out-of-print Keepsake Quilting Cookbook published as a charitable fund-raiser in 2001.

Black Bottom Cupcakes
8 ounces cream cheese, softened
1/3 cup confectioners’ sugar
1/8 teaspoon salt
1 cup chocolate chips
1/3 cup chopped nuts (optional)
1/4 cup sugar
1 – 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup sugar
1/4 cup baking cocoa
1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract

Combine the cream cheese, confectioners’ sugar and 1/8 teaspoon salt in a mixing bowl and beat until smooth and creamy. Stir in 3/4 cup of the chocolate chips and set aside. Combine the remaining 1/4 cup chocolate chips, the nuts and 1/4 cup sugar in a small bowl, mix well and set aside. Sift the flour, 1/2 teaspoon salt, baking soda, 1 cup sugar and baking cocoa into a mixing bowl. Add the water, oil, vinegar and vanilla and beat until well blended.

Divide the batter among 18 greased muffin cups or paper-lined muffin cups. Add a spoonful of the cream cheese mixture to each and top with the nut mixture. Bake at 350°  for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean.

Yield: 18 muffins

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