almost Starbucks Black Bottomed Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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If made according to directions below you will get 36 cupcakes, if desired you can fill with muffin tins half way (instead of 3/4 full) with the cake batter and use a larger dollup of the cream cheese mixture to make 18 cupcakes instead of 36. Ingredients:
1 (8 ounce) package cream cheese, softened |
1/3 cup sugar |
1 large egg |
1 pinch salt |
2 cups semisweet mini chocolate chips |
3 cups flour |
2 cups sugar |
2/3 cup sifted unsweetened baking cocoa |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups water |
2/3 cup oil |
2 tablespoons white vinegar |
3 teaspoons vanilla |
Directions:
1. Set oven to 350 degrees.
2. Line 36 regular size muffin tins with paper liners.
3. In a bowl beat the cream cheese, sugar, egg and pinch of salt until fluffy and well combined.
4. Add in the chocolate chips; mix to combine and set aside.
5. For the cake batter; in a bowl sift together flour, sugar, cocoa, baking soda and salt.
6. In a small bowl whisk together water, oil, vinegar and vanilla; beat well until thoroughly combined.
7. Fill the liners 3/4 full with chocolate batter.
8. Drop about a teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.
9. Bake for about 20 minutes or until the cupcakes test done.
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