Black bottom cupcake

Yield: 24 servings

Measure Ingredient
1 pack Cream cheese -- softened 8
\N \N Oz
⅓ cup Sugar
1½ cup All-purpose flour
¼ cup Cocoa -- unsweetened
½ teaspoon Salt
1 cup Sugar
1 teaspoon Baking soda
\N \N 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
\N \N Chopped almonds if desired




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

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