Just made these for a holiday party.
Black Bottom Cupcakes
(I used mini muffin cups-rich enough for just one bite.)
TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling
MAKES: 24 regular sized, 48 mini
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups unbleached All-Purpose Flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Directions:
1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful (heaping half tsp. for minis) of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
4. Bake at 350° for 25 minutes (15 minutes for minis). Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
Apple Dumplings
1 refrigerator cresent rolls (I use store brand)
1 large grannie smith apple
2/3 cup sugar
1/2 cup butter
1/2 tsp cinnamon
1 tsp vanilla
3/4 cup sevens up or sprite
Unfold rolls into triangles. Cut apple in 8 triangular pieces and peel.
Wrap each apple piece in a piece and place in pyrex dish 8X??
Melt sugar and butter in pan or microwave in appropriate dish. Remove from heat and stir in vanilla. Pour over dumplings and then pour the 7 up over them
Bake at 350 degrees for 40 min. or until browned.