Black Bottom Cupcakes
a.. Prep: 20 min. Bake: 25 min. + cooling
b.. Yield: 24 Servings
20
25
45
Ingredients
a.. FILLING:
b.. 1 package (8 ounces) Philadelphia® Cream Cheese, softened
c.. 1/3 cup sugar
d.. 1 egg
e.. 1/8 teaspoon salt
f.. 1 cup (6 ounces) semisweet chocolate chips
g.. CUPCAKES:
h.. 1 cup sugar
i.. 1 cup water
j.. 1/3 cup vegetable oil
k.. 1 egg
l.. 1 tablespoon white vinegar
m.. 1 teaspoon vanilla extract
n.. 1-1/2 cups all-purpose flour
o.. 1/4 cup baking cocoa
p.. 1 teaspoon baking soda
q.. 1/2 teaspoon salt
r.. TOPPING:
s.. Sugar
t.. Chopped almonds, optional
Directions
a.. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth.
Stir in chips; set aside.
b.. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar
and vanilla until well blended. Combine the flour, cocoa, baking soda and salt;
gradually beat into egg mixture until blended.
c.. Fill paper-lined muffin cups half full with chocolate batter. Drop a
heaping teaspoonful of cheese mixture in center of batter of each cupcake.
Sprinkle with sugar and chopped almonds if desired.
d.. Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing
to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
Nutritional Facts 1 serving (1 each) equals 174 calories, 9 g fat (4 g
saturated fat), 28 mg cholesterol, 148 mg sodium, 22 g carbohydrate, 1 g fiber,
3 g protein.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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