Chocolate-bottom mini-cupcakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | 8 ounces; cream cheese, softened |
| 1 | Egg | |
| ⅓ | cup | Sugar |
| ⅛ | teaspoon | Salt |
| 6 | ounces | Semisweet chocolate chips |
| 1 | cup | Water |
| ⅓ | cup | Vegetable oil |
| 1 | tablespoon | White vinegar |
| 1 | teaspoon | Vanilla extract |
| 1½ | cup | All-purpose flour |
| 1 | cup | Sugar |
| ¼ | cup | Baking cocoa |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
Directions
FILLING
BATTER
In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar, and vanilla in another mixing bowl.. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon filling. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen.
NOTES : "'These freeze very well,' notes Bertille Cooper of St. Inigoes, Maryland. 'I like to keep a batch on hand for drop-in guests or when I'm too busy to bake.'"
Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@...> on Jan 17, 1998