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Double Chocolate Bottom Cupcakes

Author/Submitted by:
Servings: 3
Categories: Cakes / Chocolate / Cupcakes / Desserts

12  oz  Cream cheese, softened
1/2  c  Plus
2  tb  Sugar blended with
2  tb  Unsweetened Dutch cocoa
2    Extra large eggs
1  tb  Vanilla
1/4  ts  Salt
2/3  c  Miniature semisweet
    Chocolate chips tossed with
1/2  ts  Unsifted bleached all
    Purpose flour
3  c  Unsifted bleached all
    Purpose flour
2  c  Sugar
1/2  c  Plus
1  tb  Unsweetened Dutch cocoa
2  ts  Baking powder
1  t  Salt
5 1/2  oz  (11 Tb) unsalted butter,
    Melted and cooled
1  tb  Plus
1  t  Distilled white vinegar
1  tb  Vanilla
2  c  Water

Preheat oven to 350 degrees. Line 36 muffin tins, measuring 2 3/4 to 3 inches in diameter with oven proof paper liner cups. Prepare the topping by beating the cream cheese and sugar cocoa blend in a standing mixer on moderately high speed for two minutes. On low speed, beat in the eggs, vanilla and salt. Scrape down the sides of mixing bowl to keep the batter even textured. Then stir in the floured chocolate chips. Set aside. For the cupcakes, sift the flour, sugar, cocoa, baking powder and salt in the large bowl of an electric mixer. In a small bowl, whisk the melted butter, the vinegar and vanilla with two cups water. Pour this liquid mixture over the flour mixture; beat on moderate speed until all the flour is absorbed, about two minutes. Pour the batter into a pitcher and then fill each muffin cup cup a little more than three quarters full with batter. Then spoon generous tablespoon of the topping in the center of each cup. Bake the cupcakes in the preheated oven for 25 minutes or until set. Let the cupcakes stand in the pans for four to five minutes then remove them to cooling racks. Refrigerate cupcakes in an airtight container. Per Serv: 188 cal; 3 gm protein; 27 gm carb; 9 gm fat; 32 mg chol; 4 tm sat fat, 109 mg sodium.

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