Black Bottom Cupcakes

Name: Black Bottom Cupcakes
Ingredients: 1 8 oz (224 grm). package cream cheese; 1 egg; 1/3 cup (80 ml) sugar; 1 6 oz (168 grm). package semi-sweet chocolate chips; 1-1/2 cups (350 ml) all-purpose flour, unsifted; 1 cup (225 ml) sugar; 1/4 cup (60 ml) cocoa; 1 tsp (5 ml) soda; 1/2 tsp (2 ml) salt; 1 cup (225 ml) water; 5 tbsp (70 ml) salad oil; 1 tbsp (15 ml) cider vinegar; 1 tsp (5 ml) vanilla; 1/3 cup (80 ml) finely chopped walnuts

14 ingredients

9 steps

Ingredients

1 8 oz (224 grm). package cream cheese
1 egg
1/3 cup (80 ml) sugar
1 6 oz (168 grm). package semi-sweet chocolate chips
1-1/2 cups (350 ml) all-purpose flour, unsifted
1 cup (225 ml) sugar
1/4 cup (60 ml) cocoa
1 tsp (5 ml) soda
1/2 tsp (2 ml) salt
1 cup (225 ml) water
5 tbsp (70 ml) salad oil
1 tbsp (15 ml) cider vinegar
1 tsp (5 ml) vanilla
1/3 cup (80 ml) finely chopped walnuts

Directions

1

Beat together cream cheese, egg and 1/3 cup (80 ml) sugar until smooth.
2

Stir in chocolate chips.
3

Set aside.
4

In a large bowl, stir together the flour, sugar, cocoa, soda, and salt.
5

In another bowl, beat together the water, oil, vinegar and vanilla.
6

Gradually add liquid mixture to the dry ingredients, stirring until well blended.
7

Fill 18 paper-lined cupcake cups about half full of batter.
8

Top each with 1 tbsp (15 ml) filling and about 1/2 tsp (2 ml) walnuts.
9

Bake in a 350 degree (175 C.) oven for 25 minutes, or until top springs back when gently pressed.