Saturday, June 19, 2010

Black Bottom Cupcakes

•1 (8 ounce) package cream cheese, softened

•1 egg

•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.

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