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Black Bottom Cupcakes Recipe

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 tsp. salt
1 tsp. baking soda
1 cup water
1 tsp. vanilla
1/3 cup cooking oil
1 tblsp. white vinegar

Mix together in a bowl flour, sugar, cocoa, salt and baking soda.
Add water, vanilla, cooking oil and vinegar. Beat until smooth.
Line muffin tins with paper baking cups. Fill each cup 1/3 full with batter.
Top each with a heaping teaspoonful of the cream cheese mixture below.

8 oz. cream cheese softened
1 egg
1/3 cup sugar
1/8 tsp. salt
6 oz. chocolate chips

Combine in a small mixing bowl the softened cream cheese, egg, sugar and salt. Beat well, then stir in chocolate chips. Bake at 350 for 25 to 30 minutes. Yields 2 dozen cupcakes.

Tips: These don't need to be iced. Also I save a little of the cake batter, and after putting the filling in, I add a teaspoon of cake batter on top to cover the cream cheese. It kind of gives it the effect of a Hostess Cupcake.

-Also, once I didn't put chocolate chips in the filling, and the center of the cupcakes "fell" after baking. I wonder why that happened???

-Once I used a chocolate cake mix instead of making my own, and they came out just gorgeous.

Cupcake Cookies

1/2 lb oleo
1/2 lb. cream cheese
2 cups flour

Mix well and place in refrigerator over night.

Filling: 2 eggs
1 cup walnuts
1 1/2 cup brown sugar
1 tsp vanilla
2 tblsp melted oleo

Press dough into small cupcake pans or cupcake liners. Spoon filling into each cup cake. Bake at 325 F. for 40 minutes. (Recipe from 1963)

Easy Cupcakes

2 eggs beaten
1/8 tsp salt
1 cup sugar
1 tsp vanilla
1 cup flour
1 1/2 tsp baking powder
1/2 cup boiling water
1 Tblsp butter

Beat eggs 5 minutes, adding salt, beat in sugar and vanilla, Sift flour and baking powder together, and add.
Melt butter in hot water and add. Use cupcake liners. Bake at 350 till done. 20 min.
Recipe from 1953

Quick Sponge Cupcakes

1 cup flour
1 tsp baking powder
1 cup sugar
3 eggs
3 Tblsp cold water
flavoring if desired

Sift flour with baking powder, add the other ingredients and beat 5 minutes.
Put into muffin tins and bake in a moderate oven 350 for 20 min
Makes 16 cakes. Also See Strawberry Recipes for more shortcakes.

Toll House Cupcakes

1/2 cup soft butter
6 Tablespoons brown sugar
1/2 teaspoon vanilla
Combine and beat till creamy.
Beat in 1 egg

Sift together and stir
1 cup plus 2 Tablespoons sifted flour,
1/2 tsp baking soda,
1/2 tsp salt

Spoon by rounded tablespoon into cupcake cups with papers.
Bake at 375 10 to 12 min. While they are cooking, make the topping.

Topping
1/2 cup packed brown sugar
1 egg
1/8 tsp salt.

Beat till very thick. Stir in 1 6oz pkg chocolate chips, 1/2 cup chopped walnuts and 1 tsp vanilla Spoon 1 tablespoon over each cupcake. Return to oven, bake at 375 for 15 min. Also see Tollhouse cookies.

Dinah's English Cupcakes

10 tablespoons flour
3 tsp. baking powder
pinch salt
1 cup shortening
10 tablespoons sugar
1/2 cup coconut
2 eggs
1 tsp. vanilla
milk

Sift dry ingredients, blend shortening and sugar. Stir in coconut. Beat eggs in 1 cup measuring cup, add vanilla. Fill remainder of cup with milk. Add to above mixture. Bake 20 minutes at 450 degrees. (1968 church cookbook)