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black bottom cupcake

  • 24servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, E
MineralsCopper, Natrium, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pack Cream cheese -- softened

  2. Oz cup Sugar

  3. 1 1/2 cup All-purpose flour

  4. cup Cocoa -- unsweetened

  5. 1 cup Sugar

  6. 1 teaspoon Baking soda

  7. Sugar

  8. teaspoon Salt

  9. 1 cup Semisweet chocolate chips

  10. 1 each Egg

  11. 1 cup Water

  12. 1 tablespoon White vinegar

  13. cup Vegetable oil

  14. 1 teaspoon Vanilla

  15. Chopped almonds if desired

Instructions Jump to Ingredients ↑

  1. FILLING CUPCAKES;

  2. TOPPING Combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chips. Set aside. Sift together flour, cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and vanilla; beat until well combined. Fill paper-lined tins half full with chocolate batter. Drop a heaping of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds, if desired. Bake at 350 deg. for 25 min. Cool. Refrigerate any leftovers. Yield: 20-24 cupcakes.

  3. Recipe By : Taste Of Home

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