Black-Bottom Cupcakes
Kristina
From the Kitchen of Emily Thompson
ingredients
- 8 oz cream cheese, room temp
- 2 1/2 cups sugar
- Salt
- 1 large egg
- 6 oz semisweet chocolate chips (I use peanut butter swirl)
- 2 1/4 cups flour
- 1 1/2 tsp baking soda
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/3 cup plus 3 tablespoons vegetable oil
- 1 1/2 tsp apple cider vinegar
- 1 1/2 tsp pure vanilla extract
directions
- 1
1. Preheat oven to 350 degrees. Line two 12-cup muffin pans with paper or foil baking cups.
- 2
2. Using an electric mixer, combine the cream cheese, 1 cup sugar, and 1/8 tsp salt. Add egg and mix well. Fold in chocolate chips and set aside.
- 3
3. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 tsp salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
- 4
4. Fill each baking cup 2/3 full with the cake batter and top with 1 tablespoon of the cream cheese mixture.
- 5
5. Bake until the edges are firm to the touch, about 25 minutes.
Source: Emily Thompson
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