Black Bottom Cupcakes
Qty Measurement Ingredient ___----
1 cup PILLSBURY'S Best All Purpose Flour 1/4 cup, firmly packed brown sugar 1/2 cup margarine or butter, melted 3/4 cup semi=sweet chocolate chips, melted FILLING: -----------
1/2 cup granulated sugar 1/2 cup, firmly packed brown sugar 1/3 cup margarine or butter, melted 1 pkg (8 oz) cream cheese, softened 1 cup PILLSBURY'S Best All Purpose Flour 1/2 tsp baking powder 1/4 tsp salt 1 Tbsp rum * 1 Tbsp vanilla extract GLAZE: -----------
1/4 cup semi-sweet chocolate chips 1 Tbsp rum ** 1 to 2 tsp(s) water
* you may substitute 1 teaspoon of rum extract ** you may substitute 1/4 teaspoon extract and 2 teaspoons water Preheat the oven to 325 degrees F.
In a large bowl, combine the flour, brown sugar, margarine/butter, and chocolate chips; mix well. Into the bottom of a ungreased, 9-inch square pan or 11x7-inch pan, press the crust mixture.
In another large bowl, beat the sugar, brown sugar, margarine/butter, and cream cheese until smooth. Add the flour, baking powder, salt, and rum/rum extract and vanilla extract; blend well. Spread over crust. Bake at 325 degree F for 38 to 43 minutes or until the edges are light golden brown and set. Cool 30 minutes.
In a small saucepan over low heat, melt all glaze ingredients, stirring constantly until smooth. Drizzle over warm bars. Refrigerate at least 1 hour before serving. Cut to bars. Store in refrigerator. Makes 36 bars.
HIGH ALTITUDE --
Above 3500 feet: Increase flour in crust to 1-1/2 cups. Decrease granulated sugar in filling to 1/4 cup. Bake as directed.
1 cup PILLSBURY'S Best All Purpose Flour 1/4 cup, firmly packed brown sugar 1/2 cup margarine or butter, melted 3/4 cup semi=sweet chocolate chips, melted FILLING: -----------
1/2 cup granulated sugar 1/2 cup, firmly packed brown sugar 1/3 cup margarine or butter, melted 1 pkg (8 oz) cream cheese, softened 1 cup PILLSBURY'S Best All Purpose Flour 1/2 tsp baking powder 1/4 tsp salt 1 Tbsp rum * 1 Tbsp vanilla extract GLAZE: -----------
1/4 cup semi-sweet chocolate chips 1 Tbsp rum ** 1 to 2 tsp(s) water
* you may substitute 1 teaspoon of rum extract ** you may substitute 1/4 teaspoon extract and 2 teaspoons water Preheat the oven to 325 degrees F.
In a large bowl, combine the flour, brown sugar, margarine/butter, and chocolate chips; mix well. Into the bottom of a ungreased, 9-inch square pan or 11x7-inch pan, press the crust mixture.
In another large bowl, beat the sugar, brown sugar, margarine/butter, and cream cheese until smooth. Add the flour, baking powder, salt, and rum/rum extract and vanilla extract; blend well. Spread over crust. Bake at 325 degree F for 38 to 43 minutes or until the edges are light golden brown and set. Cool 30 minutes.
In a small saucepan over low heat, melt all glaze ingredients, stirring constantly until smooth. Drizzle over warm bars. Refrigerate at least 1 hour before serving. Cut to bars. Store in refrigerator. Makes 36 bars.
HIGH ALTITUDE --
Above 3500 feet: Increase flour in crust to 1-1/2 cups. Decrease granulated sugar in filling to 1/4 cup. Bake as directed.