Saturday, June 19, 2010
Black Bottom Cupcakes
•1/3 cup white sugar
•1/8 teaspoon salt
•1 cup miniature semisweet chocolate chips
•1 1/2 cups all-purpose flour
•1 cup white sugar
•1/4 cup unsweetened cocoa powder
•1 teaspoon baking soda
•1/2 teaspoon salt
•1 cup water
•1/3 cup vegetable oil
•1 tablespoon cider vinegar
•1 teaspoon vanilla extract
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.