Black Bottom Cupcakes I

Black Bottom Cupcakes I

by Everett Ray 1 year ago
4.5 (10)
30 minutes
171.2 kcal
22.4 g carbs
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Description

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Ingredients
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • ⅓ cup white sugar
  • ⅛ teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. 2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. 3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. 4. Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts
serving: 2 dozen cupcakes
calories: 171.2 kcal
carbohydrates: 22.4 g
protein: 2.3 g
saturated fat: 3.9 g
cholesterol: 18 mg
sodium: 145 mg
fiber: 0.9 g
sugar: 15.1 g