Chocolate-Bottom Mini-Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 36 |
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These freeze very well. I like to keep a batch on-hand for drop-in guests or when I'm too busy to bake. Ingredients:
filling: |
1 package (8 ounces) cream cheese, softened |
1 egg |
1/3 cup sugar |
1/8 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
batter: |
1 cup water |
1/3 cup canola oil |
1 tablespoon white vinegar |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1 teaspoon salt |
Directions:
1. In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
2. For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin).
3. Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
4. Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Yield: 6 dozen.
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