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chocolate-bottom mini-cupcakes

  • 1serving

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pack 8 ounces; cream cheese, softened

  2. 1 Egg

  3. cup Sugar

  4. teaspoon Salt

  5. 6 ounces Semisweet chocolate chips

  6. 1 cup Water

  7. cup Vegetable oil

  8. 1 tablespoon White vinegar

  9. 1 teaspoon Vanilla extract

  10. 1 1/2 cup All-purpose flour

  11. 1 cup Sugar

  12. cup Baking cocoa

  13. 1 teaspoon Baking soda

  14. 1 teaspoon Salt

Instructions Jump to Ingredients ↑

  1. FILLING BATTER In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar, and vanilla in another mixing bowl.. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon filling. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen.

  2. NOTES : "'These freeze very well,' notes Bertille Cooper of St. Inigoes, Maryland. 'I like to keep a batch on hand for drop-in guests or when I'm too busy to bake.'"

  3. Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak on Jan 17, 1998

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