Black Bottom Cupcakes

Black Bottom Cupcakes

  Yield: 48 Cupcakes

8 oz Cream cheese; softened
1 Egg
1/3 c Sugar
1/8 ts Salt
1 c Mini chocolate chips

1 1/2 c Flour
1 c Sugar
1/4 c Cocoa
1/4 ts Salt
1 ts Baking soda
1 c Water
1/3 c Oil
1 tb Vinegar
1 ts Vanilla

  1. Preheat oven to 350°. Line mini muffin cups
    with paper liners.

  2. Beat cream cheese, egg, sugar and salt. Stir in
    chips; set aside.

  3. Sift flour, sugar, cocoa, salt and baking soda.
    Stir in water, oil, vinegar and vanilla; beat until

  4. Layer muffin cups as follows; 1/3 full batter,
    1/2 teaspoon cream cheese mixutre, 1/3 full
    batter. Repeat until all is used. Bake 15 to 20
    mintues. Cool in pan.