Chocolate-bottom mini-cupcakes

Yield: 1 Servings

Measure Ingredient
1 pack 8 ounces; cream cheese, softened
1 \N 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



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

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