Close
Ingredients
| cream cheese: 8 oz (at room temperature) |
| granulated sugar: 1/3 cup |
| eggs: 1 (large) |
| semisweet chocolate chips (chips): 1 cup |
| all-purpose flour (unsifted): 3 cups |
| dutch cocoa: 1/2 cup |
| baking soda: 2 tsp |
| salt: 1 tsp |
| granulated sugar: 2 cups |
| canola oil - for salads, woks and light frying: 2/3 cup |
| water: 2 cups |
| apple cider vinegar: 2 Tbl |
Black Bottom Cupcakes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Position a rack in the center of the oven and preheat oven to 350 degrees.
- Place paper baking cups in twelve 2 inch muffin pan cups.
- To make the filling: Using an electric mixer on medium speed, beat cream cheese, sugar, and egg until smooth.
- Fold in the chocolate chips.
- To make the cupcakes: combine the flour, cocoa powder, baking soda and salt.
- In a large bowl, using an electric mixer on medium speed, beat the sugar, oil, water and vinegar until combined Gradually stir in the dry ingredients.
- Fill the prepared muffin cups one third full.
- Spoon heaping teaspoonsfuls of the cream cheese mixture onto the chocolate batter in each cup.
- Bake for 20 to 25 minutes, or until the tops spring back when touched.
- Remove from the pan to a wire rack to cool.