Black Bottom Cupcakes

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Patty Kift

A chocolate cupcake with a cream cheese-chocolate chip filling.

Ingredients:

Filling

1 8 oz. package of cream cheese, softened
1 unbeaten egg
1/3 cup sugar
1/8 tsp. salt
1 cup semi-sweet chocolate morsels

Batter

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup milk
1/3 cup cooking oil
1 Tbsp. vinegar
1 tsp. vanilla

Directions:

Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.

Mix dry ingredients together in a large bowl. Add liquids and beat well. Fill cupcake papers one-third full with batter. Top each one with one heaping teaspoonful of the cream cheese mixture. Bake at 350 degrees F. for 30-35 minutes. Makes 2 dozen.

*I always double or triple this recipe. I put them in the freezer and they are always great to pull out as a dessert or a treat. They are really good slightly frozen.

Servings:	24
Time:	20 Minutes Preparation Time 30 Minutes Cooking Time

Source: friend

By Patty K. from Turbotville, PA

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Archive: Black Bottom Cupcakes

July 7, 2009

Filling

Ingredients

1 8-oz. package Cream cheese, softened
1/3 cup sugar
1/8 tsp. salt
1 lg. egg, beaten
1 cup chocolate chips

Directions

Cream all ingredients but chips together; stir in chips.

Cupcakes

Ingredients

1-1/2 cup flour
1 cup sugar
1/4 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/3 cup vegetable oil
1 Tbsp. White vinegar
1 tsp. vanilla extract

Directions

Preheat oven to 350 degrees F. Line muffin tins with paper liners. Sift together dry ingredients; add wet ingredients and 1 cup water. Spoon cupcake batter into liners, filling them about three-fourths full. Drop a small dollop of filling on top of each cupcake. Bake for 20 minutes.

By Trudy from Springfield, IL