Black Bottom Cupcakes II

          

Made-from-scratch chocolate cupcakes with a great cream cheese surprise!

Original recipe makes 24 cupcakes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup white sugar
1/3 cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
 
1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips

  • PREP

    10 mins

  • COOK

    20 mins

  • READY IN

    30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
  2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
  3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition

Calories: 171 kcal
Carbohydrates: 22.4 g
Cholesterol: 19 mg
Fat: 8.9 g
Fiber: 0.9 g
Protein: 2.3 g
Sodium: 145 mg