Black Bottom Cupcakes
Decadent black bottom cupcakes filled with gooey chocolate chip cream cheese. Serve these little gems with a tall glass of ice-cold milk.
- Serves: 24 persons
- 1(8 ounce) package cream cheese, softened
- 1large egg
- ⅓cup white sugar
- ⅛teaspoon salt
- 1cup miniature semisweet chocolate chips
- 1½ cups all-purpose flour
- 1cup white sugar
- ¼cup unsweetened cocoa powder
- 1teaspoon baking soda
- ½teaspoon salt
- 1cup water
- ⅓cup vegetable oil
- 1tablespoon cider vinegar
- 1teaspoon vanilla extract
Step 1Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.
Step 2Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.
Step 3Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.
Step 4Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.
Step 5Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.