Black Bottom Mini-Cupcakes

Thanks for setting this up Sara!

Here's a recipe I just got from my sis in San Diego. She says they are AMAZING and not to be put off by the strange inclusion of vinegar!

Black Bottom Mini-Cupcakes Recipe

Cook Time: 15 minutes

Ingredients:

• Filling:

• 8 ounces cream cheese, at room temperature

• 1 large egg

• 1/3 cups sugar

• .

• Cupcake Batter:

• 1-1/2 cups all-purpose flour

• 1/4 cup unsweetened cocoa

• 1 cup sugar

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3/4 cup water

• 1/3 cup vegetable oil (we used canola)

• 1 Tablespoon cider vinegar

• 1 teaspoon pure vanilla extract

• .

• 6 ounces semi-sweet chocolate chips (about 1 cup)

Preparation:

Preheat oven to 350 degrees F. Line mini-muffin tins with paper liners.

In a small bowl, blend cream cheese, egg, and 1/3 cup sugar until smooth. Set aside.

In a nonreactive large mixing bowl, whisk together flour, cocoa, baking soda, salt, and 1 cup sugar. Stir in water, vegetable oil, vinegar, and vanilla. Beat until smooth. Fill paper-lined cups about 1/2 full. Top each with about a half teaspoon cream cheese mixture. Press 2 chocolate chips into cream cheese on each cupcake. Bake in center of oven 14 minutes, or until firm. Cheese filling will still be a bit soft.

Cool completely before serving.

Yield: about 60 mini-cupcakes

For standard cupcakes:

Preheat oven to 350 degrees F. Line 24 standard muffin cups with paper liners. Prepare filling and batter as above. Fill paper-lined cups about 1/2 full. Top each with about a tablespoon cream cheese mixture. Press 3 to 4 chocolate chips into cream cheese on each cupcake. Bake in center of oven 25 to 30 minutes, or until firm. Cheese filling will still be a bit soft.

Yield: 24 cups (or cupcakes)