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- 1 package(s) (8 oz.) cream cheese
- 1 eggs
- 1 1/3 cup(s) granulated sugar
- 3/4 teaspoon(s) kosher salt
- 1 cup(s) mini chocolate chips
- 1 1/2 cup(s) all-purpose flour
- 1/4 cup(s) unsweetened cocoa
- 1 teaspoon(s) baking soda
- 1/2 cup(s) canola oil
- 1 teaspoon(s) white vinegar
- 1 teaspoon(s) vanilla extract
- Heat oven to 350. Line mini muffin tins with paper liners. Using an electric mixer, beat the cream cheese, egg, 1/3 cup of the sugar and 1/4 tsp of the salt in a large bowl until creamy; stir In the chocolate chips.
- In a second large bowl, whisk together the flour, cocoa, baking soda, remaining cup of sugar and 1/2 tsp salt. Add the oil, vinegar, vanilla and 1 cup water, and mix until fully incorporated.
- Spoon enough of the chocolate batter into each cup so that they are filled halfway. Top each with a rounded tsp of the cream cheese mixture, gently spreading it over the chocolate.
- Bake until the cupcakes are puffed and barely golden, 15 to 20 minutes.
- Makes 5 dozen.
This recipe is a personal recipe added by mthompson82 and has not been tested or endorsed by MyRecipes.
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Black Bottoms Recipe at a Glance
- COURSE: Cupcakes