Black Bottom Cupcakes II

Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings

Makes servings US Metric Adjust Recipe (Help)

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/4 cup unsweetened cocoa powder

• 1/2 teaspoon salt

• 1 cup white sugar

• 1/3 cup vegetable oil

• 1 cup water

• 1 tablespoon vinegar

• 1 teaspoon vanilla extract

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• 1 (8 ounce) package cream cheese, softened

• 1 egg

• 1/3 cup white sugar

• 1/8 teaspoon salt

• 1 cup miniature semisweet chocolate chips

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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