Black-Bottom Cupcakes

Name: Black-Bottom Cupcakes
Ingredients: Cream Cheese Filling; 3/4 cup fat free cream cheese, softened; 1 teaspoon vanilla; 1/3 cup sugar, plus; 1 tablespoon sugar; 1 large egg; 1/3 cup semi-sweet chocolate chips; 1/3 cup milk chocolate chips; 1 1/2 cups all-purpose flour; 1 cup sugar; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup water; 2 tablespoons canola oil; 3 tablespoons light sour cream; 1 tablespoon vinegar; 1 1/2 teaspoons vanilla

18 ingredients

11 steps

Ingredients

Cream Cheese Filling
3/4 cup fat free cream cheese, softened
1 teaspoon vanilla
1/3 cup sugar, plus
1 tablespoon sugar
1 large egg
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons canola oil
3 tablespoons light sour cream
1 tablespoon vinegar
1 1/2 teaspoons vanilla

Directions

1

Preheat oven to 350*F.
2

Line 18 muffin cups with foil or paper baking cups.
3

To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
4

Stir in chocolate chips and set aside.
5

In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
6

Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
7

Fill muffin cups 1/2 full with batter.
8

Top each with Tablespoon of cream cheese mixture.
9

Bake 20 minutes, or until cream cheese mixture is light golden brown.
10

Cool for 15 minutes; remove from pans.
11

Cool completely; store in refrigerator.