Black-Bottom Cupcakes

Black-Bottom Cupcakes
Black-Bottom Cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces cream cheese, at room temperature

  • 2 1/2

    cups sugar

  • Salt

  • 1

    large egg yolk

  • 6

    ounces semisweet chocolate chips

  • 2 1/4

    cups flour

  • 1 1/2

    teaspoons baking soda

  • 1/4

    cup plus 2 tablespoons unsweetened cocoa powder

  • 1/3

    cup plus 3 tablespoons vegetable oil

  • 1 1/2

    teaspoons apple cider vinegar

  • 1 1/2

    teaspoons pure vanilla extract

Directions

1. Preheat the oven to 350 degrees . Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside. 2. In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth. 3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

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