Black Bottom Cupcakes I

Name: Black Bottom Cupcakes I
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

14 ingredients

4 steps

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

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.