Black Bottom Cupcakes II recipe
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Ingredients
- 1 ½ cups all-purpose flour 1 teaspoon baking soda ¼ cup unsweetened cocoa powder ½ teaspoon salt 1 cup white sugar ⅓ cup vegetable oil 1 cup water 1 tablespoon vinegar 1 teaspoon vanilla extract 1 (8 ounce) package cream cheese, softened 1 egg ⅓ cup white sugar ⅛ teaspoon salt 1 cup miniature semisweet chocolate chips
Nutrition Info
- 170.9 caloriescarbohydrate: 22.4 gcholesterol: 18 mgfat: 8.9 gfiber: 0.9 gprotein: 2.3 gsaturatedFat: 4 gservingSize: -sodium: 145 mgsugar: 15.1 gtransFat: : -unsaturatedFat: : -
Directions Black Bottom Cupcakes II
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.