Country of origin: USA (Adapted from Betty Crocker)
Black Bottom Cupcakes
Makes 18
Preheat oven to 350 degrees.
Grease muffin tins or line with paper cupcake cups.
Mix in large bowl.
- 1 ½ cups all purpose flour
- 1 cups sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Make a well in the center.
In a separate bowl, blend together:
- 1 cup water
- 5 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla
Pour the liquid mixture into the well.
Gradually incorporate flour into liquid, whisking until smooth.
Spoon batter into prepared tins.
In a medium bowl, blend with an electric mixer:
- 1 8-ounce package cream cheese, room temperature
- 1 egg
- ½ cup sugar
Stir in
- 6 ounces semisweet chocolate chips
Spoon cream cheese over chocolate batter.
Bake until tester inserted into center comes out clean, about 25 minutes.
Cool in tins on rack for 10 minutes, then remove from tins and cool.
Store in airtight container.
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