Black Bottom Cupcakes Recipe
A good Black Bottom Cupcakes recipe is rare to find, you are lucky to have hit the right page. Even though Black Bottom Cupcakes is a Dessert I relish it any time of the day. Use the freshest of Eggplant Eggs available to get the most amazing Black Bottom Cupcakes. The European Black Bottom Cupcakes is a delight to serve and enjoy. Do let me know how you've liked my Black Bottom Cupcakes. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
8 ounces cream cheese, room temperature
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 1/2 cups all purpose flour
1 cup sugar
1/4, cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
Directions
Preheat oven to 375°F.
Line muffin tins with cupcake papers.
Using wooden spoon, blend cream cheese, egg, sugar and salt in mixing bowl.
Carefully fold in chocolate chips.
Set aside.
Combine dry ingredients in another bowl and mix well.
Add remaining ingredients and blend thoroughly.
Fill cupcake papers about 3/4 full with batter.
Drop 1 heaping tablespoon cream cheese mixture into center of each.
Bake until done, 35 to 40 minutes.
Line muffin tins with cupcake papers.
Using wooden spoon, blend cream cheese, egg, sugar and salt in mixing bowl.
Carefully fold in chocolate chips.
Set aside.
Combine dry ingredients in another bowl and mix well.
Add remaining ingredients and blend thoroughly.
Fill cupcake papers about 3/4 full with batter.
Drop 1 heaping tablespoon cream cheese mixture into center of each.
Bake until done, 35 to 40 minutes.
