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Chocolate-Bottom Mini-Cupcakes

 
329

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

servings

Prep

10

min

Cook

23

min

Ready

33

min

Low Cholesterol, Trans-fat Free
 

Ingredients

8 ounces cream cheese
softened
1 large eggs
cup sugar
teaspoon salt
*
1 cup semi-sweet chocolate
semi-sweet chips, null, null
*
batter
1 cup water
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

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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Liz

I haven't had these gems in years!! They are wonderful...thanks for the reminder~

over 11 years ago

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 13745% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 166mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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