Black Bottom Cupcakes
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
24 standard cupcakes
1 (8 ounce) package cream cheese, room temperature
1 large egg
1/3 cup granulated (white) sugar
1/8 teaspoon salt
1 cup miniature semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1 cup granulated (white) sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water or coffee
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing 24 baking cups in each cavity or by brushing the cavities with Pan Release or baking spray with flour.
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 for 25 to 30 minutes or until toothpick inserted comes out clean. Cool cupcakes in pan on wire cooling rack for 10 minutes. Remove cupcakes from pan; cool completely.
Preparation Time: 30 minutes
Bake Time: 30 minutes
Amount Per Serving: Calories: 137; Total Fat: 6.7 g; Cholesterol: 19 mg; Sodium: 144 mg; Total Carbs: 17.8 g (Dietary Fiber: 0.5 g); Protein: 1.9 g