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Chocolate-Bottom Mini-Cupcakes

"These freeze very well," notes Bertille Cooper of St. Inigoes, Maryland. " I like to keep a batch on hand for drop-in guests or when I'm too busy to bake."

36 ServingsPrep: 15 min. Bake: 20 min./batch + cooling

Ingredients

FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
BATTER:
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

Directions

In a large bowl, beat the cream cheese, egg, sugar and salt until
smooth. Stir in chocolate chips; set aside.
For batter, in a large bowl, combine the water, oil, vinegar and
vanilla. Combine remaining ingredients; add to the liquid mixture
and mix well (batter will be thin).
Spoon about 2 teaspoons of batter into greased or paper-lined

2 of 2

Chocolate-Bottom Mini-Cupcakes (continued)

Directions (continued)

miniature muffin cups. Top with about 1 teaspoon of filling.
Bake at 350° for 18-23 minutes or until a toothpick inserted in
cupcake portion comes out clean. Cool for 10 minutes before removing
to wire racks to cool completely. Yield: 6 dozen.

Nutrition Facts: 1 serving (2 each) equals 114 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 130 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein.