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Black Bottom Cupcakes II

  • 24servings
  • 20minutes
  • 171calories

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Source: allrecipes.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 1/2 cups all-purpose flour

  2. 1 teaspoon baking soda

  3. 1/4 cup unsweetened cocoa powder

  4. 1/2 teaspoon salt

  5. 1 cup white sugar

  6. 1/3 cup vegetable oil

  7. 1 cup water

  8. 1 tablespoon vinegar

  9. 1 teaspoon vanilla extract

  10. 1 (8 ounce) package cream cheese, softened

  11. 1 egg

  12. 1/3 cup white sugar

  13. 1/8 teaspoon salt

  14. 1 cup miniature semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.

  2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.

  3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.

  4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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