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Black Bottom Cupcakes II

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Dessert: Black Bottom Cupcakes II
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INGREDIENTS
Servings: 24
all-purpose flour
baking soda
unsweetened cocoa powder
salt
white sugar
vegetable oil
water
vinegar
vanilla extract
 
cream cheese, softened
egg
white sugar
salt
miniature semisweet chocolate chips
DIRECTIONS
  1. 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.
  2. 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.
  3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  4. 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.
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