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Black Bottom Cupcakes I

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.


By Laura Duncan Allen, allrecipes

"Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk."
Nutrition:

1 h 24 servings 171 cals

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

Time:
  • Prep- 30 m
  • Cook- 30 m
  • Ready In- 1 h
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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.
  4. Bake in preheated oven for 25 to 30 minutes.
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Cake Magazine: Black Bottom Cupcakes I
Black Bottom Cupcakes I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
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