Free Recipe Chocolate-Bottom Mini-Cupcakes 2
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Chocolate-Bottom Mini-Cupcakes 2 Recipe
8 oz Cream cheese
1 lg Egg
1/3 c Sugar
1/8 ts Morton s Lite Salt
1 c Semisweet chocolate chips
1 c Water
1/3 c Canola oil
1 tb White vinegar
1 ts Vanilla extract
1-1/2 c Flour
1 c Sugar
1/4 c Hershey s® cocoa
1 ts Baking soda
1 ts Morton s Lite Salt
Chocolate-Bottom Mini-Cupcakes 2 Preparation
Beat cream cheese, egg, sugar & salt until smooth. Stir in chocolate chips & set aside. For batter, combine water, oil, vinegar & vanilla. Combine flour, sugar, cocoa, baking soda & salt. Add to the liquid mixture & beat well. Batter will be quite thin. Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups. Top with about 1 tsp cream cheese filling. Bake at 350F for 18-23 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen Cupcakes freeze well. Per serving: 56 Calories; 3g Fat (45% calories from fat); 1g Protein; 7g Carbohydrate; 6mg Cholesterol; 28mg Sodium Recipe by: Taste Of Home Aug/Sept 97 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 72
How Do You Cook Chocolate-Bottom Mini-Cupcakes 2?
If you know a better Chocolate-Bottom Mini-Cupcakes 2 Recipe please comment below.