Black Bottom Cupcakes
Ingredients:
- 12 oz Cream cheese
- 2 Eggs
- 1 2/3 c Sugar
- 10 oz Semisweet chocolate chips
- 1 1/2 c Flour -- sifted
- 1/4 c Cocoa powder
- 1 ts Baking soda
- 1 ts Salt
- 1 c Water
- 1/3 c Cooking oil
- 1 tb Vinegar
- 1 ts Vanilla
Instructions:
Preheat oven to 350 degrees. Arrange 24 cupcake liners in muffin tins
or liberally grease a cake/bundt pan. Blend together the cream cheese,
eggs and 2/3 cup of the sugar in a large bowl. Stir in the chocolate
chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt
into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until
smooth. Fill cupcake liners 1/3 full with the chocolate batter; spoon the
cheese mixture on top. If using a cake or bundt pan, scrape the batter
into the pan, then top with several layers of the cream cheese topping,
spreading it thinly because it will sink in deeper after each application.
Bake until the cakes test done -- 30 to 35 minutes for cupcakes, 40 to
45 minutes for cake. Let cool 10 minutes before turning out on wire
racks to cool completely.
