Red Velvet Bottom Cupcakes

Name: Red Velvet Bottom Cupcakes
Ingredients: FOR THE FILLING:; 8 ounces, weight Cream Cheese (or 1/3 Less Fat); 1 whole Egg; 1/3 cups Sugar; 1 teaspoon Vanilla; 3/4 cups Mini Chocolate Chips; FOR THE CAKE BATTER:; 1-2/3 cup Flour; 1 cup Sugar; 4 teaspoons Cocoa Powder; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 cup Water; 1/3 cups Canola Oil; 1 Tablespoon Vinegar; 1 teaspoon Vanilla; 1/2 teaspoons Red Food Coloring

17 ingredients

7 steps

Ingredients

FOR THE FILLING:
8 ounces, weight Cream Cheese (or 1/3 Less Fat)
1 whole Egg
1/3 cups Sugar
1 teaspoon Vanilla
3/4 cups Mini Chocolate Chips
FOR THE CAKE BATTER:
1-2/3 cup Flour
1 cup Sugar
4 teaspoons Cocoa Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Water
1/3 cups Canola Oil
1 Tablespoon Vinegar
1 teaspoon Vanilla
1/2 teaspoons Red Food Coloring

Directions

1

Preheat oven to 350°F.
2

For the cream cheese filling, in a small bowl mix cream cheese, egg, sugar and until smooth. Stir in chocolate chips. Set aside.
3

For the cake batter, in a mixing bowl whisk together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla, then beat until smooth. Stir in red food coloring.
4

Fill cupcake liners 1/3 full with red velvet cake batter. Spoon cheese mixture on top.
5

Bake at 350°F for 30-35 minutes. Don't overcook!
6

Let cool completely before serving. In fact, I like to refrigerate them.
7

Makes 24 cupcakes.