Chocolate-Bottom Mini-Cupcakes

Chocolate-Bottom Mini-Cupcakes Ingredients

FILLING	1/3 c Vegetable oil
1 pk 8 ounces; cream cheese,	1 tb White vinegar
1 Egg	1 ts Vanilla extract
1/3 c Sugar	1 1/2 c All-purpose flour
1/8 ts Salt	1 c Sugar
6 oz Semisweet chocolate chips	1/4 c Baking cocoa
BATTER	1 ts Baking soda
1 c Water	1 ts Salt

Instructions for Chocolate-Bottom Mini-Cupcakes

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar, and vanilla in another mixing bowl.. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon filling. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen. NOTES : "These freeze very well, notes Bertille Cooper of St. Inigoes, Maryland. I like to keep a batch on hand for drop-in guests or when Im too busy to bake." Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak on Jan 17, 1998

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Baking soda	Cocoa	Cream Cheese
Egg	Salt	Sugar	Vanilla
Vegetable oil	White Vinegar

Cakes Desserts Egg Cream Cheese Cream Cheese

for flavor and categorization

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