Tuesday, February 3, 2009

Black-bottom Cupcakes

1 8 oz. pkg cream cheese
1/4 C. cocoa
1/2 c. SUGAR
1 tsp. soda
1 egg, beaten
1/2 tsp. salt
1/8 tsp. salt
1 C. water
1 6 oz. pkg chocolate chips
1/3 C. salad oil
1 1/2 C. flour
1 T. vinegar
1 C. sugar
1 tsp. vanilla

Combine the cream cheese, sugar, egg, and salt. Stir in chocolate chips and set aside. This is the topping for batter.
Batter: sift flour, sugar, cocoa, soda, and salt. Add water, salad oil, vinegar, and vanilla. Fill muffin pans 1/3 full of cocoa batter. Top with 1 T. of cream cheese mixture. Bake at 350 for 20 to 25 minutes. 18 full size cup cakes or 3 dozen mini.

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