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Two Tone Black Bottom Cupcakes

  • 18servings

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Source: www.recipequick.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. ( view qty in metric system instead )

  2. 1 1/2 cups all purpose flour

  3. 1 1/3 cups sugar, divided

  4. 1/4 cup unsweetened cocoa powder

  5. 1 tsp. baking soda

  6. 1/2 tsp. salt

  7. 1 cup water

  8. 5 tbsp. vegetable oil

  9. 1 tbsp. cider vinegar

  10. 1 tsp. vanilla extract

  11. 8 ounce package cream cheese, room temperature

  12. 1 large egg

  13. 6 ounces semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Grease 18 muffin cups. Stir together flour, 1 cup sugar, cocoa, baking powder and salt in a large bowl. Add water, oil, vinegar and vanilla and whisk until smooth. Divide the batter between the prepared muffin cups. Beat together the cream cheese, egg and remaining 1/3 cup sugar in a medium bowl until smooth. Stir in chocolate chips. Spoon the cream cheese mixture over the batter. Bake cupcakes about 25 minutes until a toothpick comes out clean. Cool cupcakes 10 minutes in the pan. Turn cupcakes out onto racks and cool completely. Store cupcakes in an airtight container at room temperature.

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