Black Bottom Cupcakes (Kim Smith)
Author/Submitted by: Servings: 18 Categories:
Cakes
/
Chocolate
/
Cupcakes
/
Desserts
Ingredients: 8
oz
Cream cheese, room temp 1
Egg 1/3
c
Sugar 1/8
ts
Salt 1
c
Semisweet chocolate chips 1 1/2
cups
Flour,
sifted
1
cup
Sugar 1/4
cup
Cocoa 1
teaspoon
Baking soda 1/2
teaspoon
Salt 1
cup
Water 1/3
cup
Vegetable oil 1
tablespoon
White vinegar 1
teaspoon
Vanilla
Directions: 1.
Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, & salt in mixing bowl. Carefully fold chocolate chips set aside.
2.
Cupcake outside: Combine dry ingredients in another bowl & mix well. Add remaining ingredients & blend thoroughly. Fill cupcake papers 3/4 full. Drop one heaping Tbls. cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees. Makes 1 1/2 dozen (this one really does make this many).
3.
Mini-muffin variation (Black Bottom Goodies): Use mini-morsels in cream cheese topping. Fill paper-lined mini-muffin pans 2/3 full with chocolate mixture. Spoon about 1 tsp cream cheese mixture over chocolate batter. Bake at 350 degrees for 10 to 15 minutes.
I usually make the mini-muffins, and make 1 1/2 recipes of the cream cheese topping. (I tend to run out of it.)
I usually make the mini-muffins, and make 1 1/2 recipes of the cream cheese topping. (I tend to run out of it.)
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