Black Bottom Cupcakes II

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 cup white sugar
  • ⅓ cup vegetable oil
  • 1 cup water
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1egg
  • ⅓ cup white sugar
  • ⅛ teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • Directions

  • Step 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.

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  • Step 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.

  • Step 3

    In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt.Stir in the chocolate chips.

  • Step 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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