Black bottom cupcakes

Yield: 18 servings

Measure Ingredient
1½ cup All purpose flour
1 cup Granulated sugar
¼ cup Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Water
⅓ cup Vegetable oil
1 tablespoon White vinegar
8 ounces Cream cheese -- at room
\N \N Temperature
1 each Egg
⅓ cup Granulated sugar
1 \N 6 oz. pkg semi-sweet chocolate chips (1 cup)



Heat oven to 350~F. Line 18 muffin pans with paper baking cups. In a large bowl stir together flour, sugar, cocoa, baking soda and salt.

Pour in water, oil, and vinegar; mix until blended. (Batter may have a few lumps.) In a separate bowl beat cream cheese until smooth. Beat in egg and sugar, then stir in chocolate chips. Scoop chocolate batter into prepared muffin pans, dividing evenly. Spoon a heaping tablespoon of cream cheese mixture onto center of batter in each pan.

Bake 25 to 30 minutes until pick inserted in dark part comes out clean. Cool cupcakes 10 minutes in pans, then remove to a rack to cool completely. Makes 18 cupcakes.

Typed for you by Marjorie Scofield 9/7/94 From a collection of magazines, newspapers, ads, and little pieces of paper with recipes jotted down, that I have collected for the last 30 years.

Recipe By : Jean Porter

From: Marjorie Scofield Date: 05-21-95 (160) Fido: Recipes

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