Black Bottom Cupcakes

You don’t need a mixer to make these fudgy chocolate cupcakes filled with gooey cream cheese and mini chocolate chips. For smaller bites, bake in mini cupcake tins for 15 minutes.

INGREDIENTS

  • 1 (8 oz) package cream cheese, softened

  • 1 egg

  • ⅓ cup white sugar

  • ⅛ teaspoon salt

  • 1 cup miniature semisweet chocolate chips

  • 1 ½ cups all-purpose flour

  • 1 cup white sugar

  • ¼ cup unsweetened cocoa powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 cup water

  • ⅓ cup vegetable oil

  • 1 tablespoon cider vinegar

  • 1 teaspoon vanilla extract

PROCEDURE

  1. Preheat oven to 350. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

  2. In a medium bowl, beat the cream cheese, egg, ⅓ cup sugar and ⅛ teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and ½ teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins ⅓ full with the batter and top with a dollop of the cream cheese mixture.

  4. Bake for 25 to 30 minutes. If making mini cupcakes, bake for 15 minutes.

RecipesSusan JohnsonComment