Name: Black Bottom Cupcakes
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Cream cheese, softened - 1 (8 ounce) package; Egg - 1 large; White sugar - ⅓ cup; Salt - ⅛ teaspoon; Miniature semisweet chocolate chips - 1 cup; All-purpose flour - 1 ½ cups; White sugar - 1 cup; Unsweetened cocoa powder - ¼ cup; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Water - 1 cup; Vegetable oil - ⅓ cup; Cider vinegar - 1 tablespoon; Vanilla extract - 1 teaspoon

Ingredients for - Black Bottom Cupcakes

1. Cream cheese, softened 1 (8 ounce) package

2. Egg 1 large

3. White sugar ⅓ cup

4. Salt ⅛ teaspoon

5. Miniature semisweet chocolate chips 1 cup

6. All-purpose flour 1 ½ cups

7. White sugar 1 cup

8. Unsweetened cocoa powder ¼ cup

9. Baking soda 1 teaspoon

10. Salt ½ teaspoon

11. Water 1 cup

12. Vegetable oil ⅓ cup

13. Cider vinegar 1 tablespoon

14. Vanilla extract 1 teaspoon

How to cook deliciously - Black Bottom Cupcakes

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.

2 . Stage

Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.

3 . Stage

Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.

4 . Stage

Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.