Black Bottom Cups (Or Cupcakes)

By Joelene

If you really want to feed a crowd, you can make these in miniature cupcake
pans so they are just right for ant bjg bite each.

Ingredients

• 8 ounces cream chz, room temp
• 1 large egg
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup water
• 1 1/3 cups sugar, divided
• 1/3 cup vegetable oil
• 6 ounces semi-sweet chocolate chips
• 1 tablespoon cider vinegar
• 1 1/2 cups all-purpose flour
• 1 teaspoon pure vanilla extract
• 1 cup chopped peanuts, optional

Preparation

Step 1

Preheat oven to 350 degrees. Line 24 standard muffin cups with
paper liners. In a small bowl, blend cheese, egg and 1/3 cup sugar until
smooth. Stir in chocolate chips and set aside.
In a nonreactive large mixing bowl, whisk together flour, cocoa,
baking soda, salt and remaining 1 cup sugar. Stir in water, vegetable
oil, vinegar and vanilla. Beat until smooth. Use to fill paper-lined cups, about 1/2 full. Top each with about a tablespoon cream cheese mixture, If using peanuts, sprinkle on top of cream cheese. Bake in
center of oven 25 to 30 minutes, or until firm. Cheese filling will still
be a bit soft. Makes 24 cups (or cupcakes).