BLACK BOTTOM CUP-CAKES
* Original recipe yield 2 dozen regular sized cupcakes or about 4 dozen mini
INGREDIENTS
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. 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.
3. 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. * I tend to add more then a "dollop" because there's always plenty of the creamcheese mixture and its my favorite part of the cupcake!
4. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
1 comment:
those sound awesome!! like the chocolate cream cheese muffins that i used to love at la crappetito. will have to try them soon...
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