Black bottom cupcake
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Cream cheese -- softened 8 |
| Oz | ||
| ⅓ | cup | Sugar |
| 1½ | cup | All-purpose flour |
| ¼ | cup | Cocoa -- unsweetened |
| ½ | teaspoon | Salt |
| 1 | cup | Sugar |
| 1 | teaspoon | Baking soda |
| Sugar | ||
| 1 | each | Egg |
| ⅛ | teaspoon | Salt |
| 1 | cup | Semisweet chocolate chips |
| 1 | each | Egg |
| 1 | cup | Water |
| 1 | tablespoon | White vinegar |
| ⅓ | cup | Vegetable oil |
| 1 | teaspoon | Vanilla |
| Chopped almonds if desired | ||
Directions
FILLING
CUPCAKES;
TOPPING
Combine cream cheese, sugar, egg and salt in a small mixing bowl; blend until smooth. Stir in chips. Set aside. Sift together flour, cocoa, salt, sugar and soda. Add egg, water, vinegar, oil and vanilla; beat until well combined. Fill paper-lined tins half full with chocolate batter. Drop a heaping of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds, if desired. Bake at 350 deg. for 25 min. Cool. Refrigerate any leftovers. Yield: 20-24 cupcakes.
Recipe By : Taste Of Home