jglass
New member
MINIATURE PARTY CUPCAKES
MAKES APPROXIMATELY 4 DOZEN CUPCAKES
These are terrific. I got the recipe from my sister-in-law, who got it from her
sister, who got it from....... They keep well for about 2 weeks in an air tight
container and they may be frozen for several months.
INGREDIENTS
CUPCAKE
1-1/2 cups unbleached all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/2 cup vegetable oil
1 tablespoon cider vinegar
1 tablespoon vanilla
CREAM CHEESE FILLING
8 ounces cream cheese, softened
1 egg
1/3 cup sugar
Dash of salt
6 ounces semisweet chocolate chips
Miniature muffin tins
Miniature muffin cups
Preheat oven to 350° F. Combine all the ingredients for the cupcakes in large
bowl. Mix with electric mixer until well blended.
Combine the cream cheese, egg, sugar and salt. Beat until creamy. Add the
chocolate chips.
Fill muffin cups 1/2 full with cupcake batter. Put 1 teaspoon cream cheese filling on top, making certain that each spoonful has a couple chocolate chips. Bake for 13-15 minutes. Remove from oven; cool slightly on racks. Remove cupcakes from tins. Cool completely before serving.
MAKES APPROXIMATELY 4 DOZEN CUPCAKES
These are terrific. I got the recipe from my sister-in-law, who got it from her
sister, who got it from....... They keep well for about 2 weeks in an air tight
container and they may be frozen for several months.
INGREDIENTS
CUPCAKE
1-1/2 cups unbleached all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/2 cup vegetable oil
1 tablespoon cider vinegar
1 tablespoon vanilla
CREAM CHEESE FILLING
8 ounces cream cheese, softened
1 egg
1/3 cup sugar
Dash of salt
6 ounces semisweet chocolate chips
Miniature muffin tins
Miniature muffin cups
Preheat oven to 350° F. Combine all the ingredients for the cupcakes in large
bowl. Mix with electric mixer until well blended.
Combine the cream cheese, egg, sugar and salt. Beat until creamy. Add the
chocolate chips.
Fill muffin cups 1/2 full with cupcake batter. Put 1 teaspoon cream cheese filling on top, making certain that each spoonful has a couple chocolate chips. Bake for 13-15 minutes. Remove from oven; cool slightly on racks. Remove cupcakes from tins. Cool completely before serving.