Black-Bottom Cupcakes
From Theme: e-Showers: The “Lap-Top” Shower Visit
Makes 12
INGREDIENTS
- 8 ounces cream cheese, softened
- ⅓ cup sugar
- 1 egg
- Pinch of salt
- 1 cup semisweet chocolate chips
- 3 cups all-purpose flour
- 2 cups sugar
- ½ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups cold water
- ⅔ cup vegetable oil
- 2 tablespoons distilled vinegar
- 2 teaspoons vanilla extract
Make the filling by combining the cream cheese, ⅓ cup sugar, egg, pinch of salt, and chocolate chips. Refrigerate until ready to use. (Can be made up to three days in advance.)
Preheat oven to 325˚F. Put twelve fluted paper cups in a muffin tin and set aside.
Combine the flour, 2 cups sugar, cocoa powder, baking soda, and salt in a mixing bowl.
In a pitcher, combine the water, oil, and vanilla. Pour the wet ingredients into the dry ingredients and whip with an electric mixer for 3 minutes. Pour the batter evenly into the prepared muffin tin. Top each cupcake with 1–2 tablespoons of the cream-cheese filling.
Bake for 28 minutes. Cool in the pan before serving.
