Simple but tasty menu Black Bottom Cupcakes I

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Black Bottom Cupcakes I

"Chocolate cream cheese cupcakes, rich and gooey. Serve those little gems with a tall glass of ice bloodless milk."

Ingredients :

1 (eight ounce) bundle cream cheese, softened
1 egg
1/three cup white sugar
1/eight teaspoon salt
1 cup miniature semisweet chocolate chips
1 half of cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

Instructions :

Prep : 30M	Cook : 24M	Ready in : 1H

Preheat oven to 350 ranges F (a hundred seventy five levels C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
In a medium bowl, beat the cream cheese, egg, 1/three cup sugar and 1/8 teaspoon salt till mild and fluffy. Stir in the chocolate chips and set aside.
In a massive bowl, mix collectively the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well inside the middle and upload the water, oil, vinegar and vanilla. Stir collectively until nicely combined. Fill muffin tins 1/3 full with the batter and pinnacle with a dollop of the cream cheese aggregate.
Bake in preheated oven for 25 to 30 minutes.

Notes :

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