Chocolate-Bottom Mini-Cupcakes
TOTAL TIME: Prep: 15 min. Bake: 20 min./batch + cooling
YIELD: 6 dozen.
These freeze very well. I like to keep a batch on hand for drop-in guests or for when I'm too busy to bake. —Bertille Cooper, California, Maryland
Ingredients
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1 large egg
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1/3 cup sugar
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1/8 teaspoon salt
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1 cup semisweet chocolate chips
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BATTER:
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1 cup water
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1/3 cup canola oil
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1 tablespoon white vinegar
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1 cup sugar
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1 teaspoon salt
Directions
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1.
In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.
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2.
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).
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3.
Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
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4.
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.
Nutrition Facts
2 each: 114 calories, 6g fat (3g saturated fat), 13mg cholesterol, 130mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.
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