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Chocolate-Bottom Mini-Cupcakes

 Chocolate-Bottom Mini-Cupcakes
These freeze very well. I like to keep a batch on-hand for drop-in guests or when I'm too busy to bake. —Bertille Cooper, California, Maryland
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 King Arthur Unbleached 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).

2 of 2

Chocolate-Bottom Mini-Cupcakes (continued)

Directions (continued)

  • Spoon about 2 teaspoons of batter into greased or paper-lined
  • 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.
Nutritional 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.