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Ingredients
| cream cheese: 1 8oz package |
| eggs: 1 (large) |
| granulated sugar: 1 1/3 cups (separated) |
| Kosher salt: 3/4 tsp (separated) |
| mini chocolate baking chips: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1/4 cup |
| baking soda: 1 tsp |
| canola oil - for salads, woks and light frying: 1/2 cup |
| distilled vinegar: 1 tsp |
| pure vanilla extract: 1 tsp |
Janet's Black Bottoms
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
75 min -
Servings
5 serving(s)
Tags
- Heat oven to 350. Line mini-muffin tins with paper liners.
- Using an electric mixer, beat the cream cheese, egg, 1/3 c of the sugar and 1/4 tsp of the salt in a large bowl until creamy.
- Stir in the chocolate chips.
- In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt.
- Add the oil, vinegar, vanilla and 1 c water and mix until fully incorporated.
- Spoon enough of the chocolate batter into each cup so that they are filled halfway (about 2 level tsp each).
- Top each of the cups with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
- Bake until the cupcakes are puffed and barely golden, 15-20 minutes.