Black Bottom Cups
Yield
12 cupcakesPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
cream cheese
soft |
|
| ⅓ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
almonds
chopped, if desired |
*
|
| 2 | tablespoons |
sugar
if desired |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
cream cheese
soft |
|
| 79 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 79 | ml |
vegetable oil
|
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
almonds
chopped, if desired |
*
|
| 3E+1 | ml |
sugar
if desired |
|
Directions
Heat oven to 350℉ (180℃).
Line muffin cups with paper baking cups.
In small bowl, combine cream cheese, ⅓ cup sugar and egg; mix well.
Stir in chocolate chips; set aside.
In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.
Fill prepared muffin cups ½ full.
Top each with tablespoonful of cream cheese mixture.
Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture.
Bake for 20 to 30 minutes or until cream cheese mixture is light brown.
Cool 15 minutes; remove from pans.
Cool completely.
Refrigerate leftovers.
