Decadent black bottom cupcakes filled with gooey chocolate chip cream cheese. Serve these little gems with a tall glass of ice-cold milk.
Ingredients
- cream cheese: 1 pack (8 ounce pack, softened)
- egg: 1 piece
- white sugar: 0.33333 cup
- salt: 0.125 tsp
- miniature semisweet chocolate chips: 1 cup
- ½ cups all-purpose flour: 1 piece
- white sugar: 1 cup
- unsweetened cocoa powder: 0.25 cup
- baking soda: 1 tsp
- salt: 0.5 tsp
- water: 1 cup
- vegetable oil: 0.33333 cup
- cider vinegar: 1 Tbsp
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.
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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.
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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.
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Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.
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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.
