Black Bottom Cupcakes

Name: Black Bottom Cupcakes
Ingredients: 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 large egg; 1/8 teaspoon salt; 1 cup (6 ounces) semisweet chocolate chips; 1 cup sugar; 1 cup water; 1/3 cup vegetable oil; 1 large egg; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1/4 cup baking cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; Sugar; Chopped almonds, optional

17 ingredients

4 steps

Ingredients

1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
Chopped almonds, optional

Directions

1

In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
2

For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
3

Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
4

Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.