Extra-Chocolaty Black Bottom Cupcakes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Adapted from a recipe . Store in refrigerator after baking. Ingredients:
1 (8 ounce) package cream cheese |
1 egg |
1/3 cup white sugar |
1/8 teaspoon salt |
1/2 teaspoon vanilla extract |
1/2 teaspoon lemon juice |
1 cup semi-sweet chocolate chips |
1 1/2 cups all-purpose flour |
1 cup white sugar |
1/3 cup cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup milk |
1/2 cup brewed strong coffee |
1/3 cup vegetable oil |
1 tablespoon distilled white vinegar |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°F Lightly butter muffin tins and set aside.
2. Beat together the cream cheese, egg, sugar, salt, vanilla and lemon juice. Stir in chocolate chips and set aside.
3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
5. Bake for 20 to 25 minutes.
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