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Black Bottom Cupcakes
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| Black bottom cupcakes Ingredients | |
| 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 |
Directions
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
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.
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.
Bake in preheated oven for 25 to 30 minutes.
Nutritional Information
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