Black Bottom Cupcakes

By SewingDragonfly

Notes: These are Josh’s favorites. All modifications have been done as of 10/28/12. No further changes needed.

Ingredients

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

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

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.

In a large bowl, mix together the flour, 1 1/2 cups sugar, cocoa, baking soda and 1 teaspoon salt. In a medium bowl combine the water, oil, vinegar and vanilla. Stir together until well blended. Slowly add the wet ingredients to the dry and whisk just until combined. Do not over mix. Fill muffin tins 2/3 full with the batter and top with a dollop (about a tablespoon) of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.