Black Bottom Cupcakes 2

Creamy inside
  • 8 oz. cream cheese, room temp. (don't use non-fat)
  • 1 egg
  • 1/3 cup sugar
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips

    • Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, and salt in mixing bowl. Carefully fold chocolate chips set aside.

    Cupcake outside
  • 1 1/2 cups flour (sifted)
  • 1 cup sugar
  • 1/4 cup cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla

    • Combine dry ingredients in another bowl and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake papers 3/4 full. Drop one heaping tablespoon cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees.

    Makes 1 1/2 dozen