Chocolate-Bottom Mini-Cupcakes

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

14 ingredients

4 steps

Ingredients

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

Directions

1

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

For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin).
3

Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
4

Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.