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Janet’s Black Bottom Cupcakes

  • 110minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 package(s) cream cheese

  2. 1 large egg

  3. 1 1/33333333 cup(s) granulated sugar

  4. 3/4 teaspoon(s) kosher salt

  5. 1 cup(s) mini-chocolate chips

  6. 1 1/2 cup(s) all-purpose flour

  7. 1/4 cup(s) unsweetened cocoa

  8. 1 teaspoon(s) baking soda

  9. 1/2 cup(s) canola oil

  10. 1 teaspoon(s) white vinegar

  11. 1 teaspoon(s) pure vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Line mini-muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir in the chocolate chips.

  2. In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.

  3. Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each). Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.

  4. Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.

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