Black Bottom Cupcakes

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These don't need to be iced. Also I save a little of the cake batter, and after putting the filling in, I add a teaspoon of cake batter on top to cover the cream cheese. It kind of gives it the effect of a Hostess Cupcake.

-Also, once I didn't put chocolate chips in the filling, and the center of the cupcakes "fell" after baking. I wonder why that happened???

-Once I used a chocolate cake mix instead of making my own, and they came out just gorgeous.

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Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup water
  • 1 teaspoon vanilla
  • 1/3 cup cooking oil
  • 1 Tablespoon white vinegar

Preparation

Step 1

Mix together in a bowl flour, sugar, cocoa, salt and baking soda.

Add water, vanilla, cooking oil and vinegar. Beat until smooth.

Line muffin tins with paper baking cups. Fill each cup 1/3 full with batter.

Top each with a heaping teaspoonful of the cream cheese mixture below.
............................................

FILLING:

8 oz. cream cheese softened
1 egg
1/3 cup sugar
1/8 tsp. salt
6 oz. chocolate chips

Combine in a small mixing bowl the softened cream cheese, egg, sugar and salt. Beat well, then stir in chocolate chips. Bake at 350 degrees for 25 to 30 minutes. Yields 2 dozen cupcakes.

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