Black Bottom Cappuccino Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

Steps:

• Bring sugar and water to a boil in a 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Boil, without stirring but washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Reduce heat to moderate and continue to boil, swirling pan occasionally, until syrup is a dark mahogany color (it's important to make caramel as dark as possible without burning to give sufficient flavor to pudding).
• Remove pan from heat and immediately add cream (caramel will bubble up and steam), stirring until combined. If not all caramel is dissolved, cook over moderate heat, stirring, about 1 minute more.
• Stir 2 1/2 cups milk into caramel and bring to a simmer. Whisk together remaining 1/2 cup milk and cornstarch in a glass measuring cup, then pour into simmering caramel mixture, whisking. Simmer gently, whisking occasionally, 2 minutes.
• Whisk together eggs, vanilla, and a pinch of salt in a large metal bowl. Slowly add 1 cup hot caramel, whisking until combined well, then whisk in remaining caramel.
• Reserve 1/2 cup hot pudding, then set bowl with remaining pudding in a larger bowl of ice and cold water, whisking occasionally, to cool.
• Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water, stirring occasionally, until smooth. Stir in reserved 1/2 cup hot caramel pudding and liqueur, then divide mixture among parfait glasses.
• Divide cooled caramel pudding among glasses and chill, loosely covered, at least 2 hours.
• Beat cream with sugar using an electric mixer until it just holds stiff peaks, then spoon onto chilled puddings, spreading to cover tops.

Steps:

• Heat oven to 350°F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg mix well. Stir in chocolate chips set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla beat 2 minutes at medium speed. Fill paper-lined muffin cups 1/2 full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar sprinkle evenly over cream cheese mixture.Bake at 350°F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes remove from pans. Cool completely. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 cupcake): Calories 250 Protein 3g Carbohydrate 31g Fat 13g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.