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Black Bottom Cupcakes I

  • 2servings
  • 30minutes
  • 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 (8 ounce) package cream cheese, softened

  2. 1 egg

  3. 1/3 cup white sugar

  4. 1/8 teaspoon salt

  5. 1 cup miniature semisweet chocolate chips

  6. 1 1/2 cups all-purpose flour

  7. 1 cup white sugar

  8. 1/4 cup unsweetened cocoa powder

  9. 1 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 1 cup water

  12. 1/3 cup vegetable oil

  13. 1 tablespoon cider vinegar

  14. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  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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