Name: Black Bottom Cupcakes II
Prep time: 10 min
Cook time: 10 min
Yield: 24
Ingredients: All-purpose flour - 1 ½ cups; Baking soda - 1 teaspoon; Unsweetened cocoa powder - ¼ cup; Salt - ½ teaspoon; White sugar - 1 cup; Vegetable oil - ⅓ cup; Water - 1 cup; Vinegar - 1 tablespoon; Vanilla extract - 1 teaspoon; Cream cheese, softened - 1 (8 ounce) package; Egg - 1; White sugar - ⅓ cup; Salt - ⅛ teaspoon; Miniature semisweet chocolate chips - 1 cup

Ingredients for - Black Bottom Cupcakes II

1. All-purpose flour 1 ½ cups

2. Baking soda 1 teaspoon

3. Unsweetened cocoa powder ¼ cup

4. Salt ½ teaspoon

5. White sugar 1 cup

6. Vegetable oil ⅓ cup

7. Water 1 cup

8. Vinegar 1 tablespoon

9. Vanilla extract 1 teaspoon

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

11. Egg 1

12. White sugar ⅓ cup

13. Salt ⅛ teaspoon

14. Miniature semisweet chocolate chips 1 cup

How to cook deliciously - Black Bottom Cupcakes II

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.

2 . Stage

In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.

3 . Stage

In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.

4 . Stage

Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.