Chocolate-Bottom Mini-Cupcakes
These mini cupcakes are super! The chocolate bottom and cream cheese-chocolate filling on top are a delicious combination. They are so easy to be addicted.
Yield
24 servingsPrep
10 minCook
23 minReady
33 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| 1 | large | eggs |
|
| ⅓ | cup | sugar |
|
| ⅛ | teaspoon | salt |
|
| 1 | cup |
semi-sweet chocolate
semi-sweet chips, null, null |
*
|
| batter | |||
| 1 | cup | water |
|
| ⅓ | cup | vegetable oil |
|
| 1 | tablespoon | vinegar |
|
| 1 | teaspoon | vanilla extract |
|
| 1 ½ | cups | all-purpose flour |
|
| 1 | cup | sugar |
|
| ¼ | cup | cocoa powder |
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | salt |
|
Low Cholesterol, Trans-fat Free
Directions
In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth.
Stir in chocolate chips; set aside.
For batter, combine water, oil, vinegar and vanilla in another mixing bowl.
Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).
Spoon about 2 teaspoon of batter into greased or paper-lined miniature muffin cups.
Top with about 1 teaspoon of filling. Bake at 350℉ (180℃) F for 18 to 23 minutes or until a toothpick inserted in chocolate portion comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.
Comments
I haven't had these gems in years!! They are wonderful...thanks for the reminder~