Mom Snyder's Black Bottom Cupcakes |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Oh my gosh-if you've NEVER had a black bottom cupcake you just don't realize what you're missing-Chocolate cake meets chocolate chip cheesecake in a cupcake!!!When I was a kid my mom was afraid to let me know of the vinegar (1 teaspoon) cuz she was afraid I'd bug out (c'mon kids don't think vinegar goes in cake batter!) but ya gotta try these!!! Ingredients:
1 1/2 cups all-purpose flour |
1 cup sugar |
1/4 cup cocoa (hershey's preferably) |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup water |
1/3 cup canola oil (wesson preferably) |
1 teaspoon vinegar |
1 teaspoon vanilla |
8 ounces philadelphia cream cheese |
1 large egg |
1/3 cup sugar |
1/8 teaspoon salt |
chocolate chips |
Directions:
1. Pre-heat oven to 350°.
2. Mix together all the cake ingredients-fill lined cupcake pans half full.
3. In separate bowl mix all the topping ingredients together-place 1/2 teaspoon of cream cheese mix on top of each cupcake.
4. Top with chocolate chips (about eight per cupcake but who actually counts (except my mom).
5. Bake for 15-18 minutes or until done.
6. Let cool before serving.
7. ENJOY!
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