Black Bottom Cupcakes
- From
- Lynne Brown
- Makes
- 18-20 muffins
Ingredients
Filling
| 8 | oz | cream cheese |
| 1 | egg | |
| 1/3 | cup | sugar |
| pinch | salt | |
| 6 | oz | chocolate chips |
Batter
| 1 | cup | sugar |
| 1 1/2 | cups | flour |
| 1/4 | cup | cocoa |
| 1/2 | tsp | salt |
| 1 | tsp | baking soda |
| 1 | cup | water |
| 1/3 | cup | vegetable oil |
| 1 | Tbsp | vinegar |
| 1 | tsp | vanilla |
Directions
- Blend cream cheese, egg, 1/3 cup of sugar, and pinch of salt until smooth. Stir in chocolate chips and set aside.
- Sift together 1 cup of sugar, flour, cocoa, 1/2 tsp of salt and baking soda. Add water, vegetable oil, vinegar, and vanilla to dry ingredients. Beat until smooth.
- Fill paper cups 1/3 full. Spoon cream cheese mixture on top.
- Bake at 350 °F for 30-35 minutes.
Tags: vegetarian dessert