Black Bottom Cupcakes I recipe

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Ingredients

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Nutrition Info

171.2 calories
carbohydrate: 22.4 g
cholesterol: 18 mg
fat: 8.9 g
fiber: 0.9 g
protein: 2.3 g
saturatedFat: 3.9 g
servingSize: -
sodium: 145 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 dozen cupcakes

Recipe Note

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

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