Black Bottom Cupcakes

• servings: 24 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

1 (8 ounce) package cream cheese, softened

1 large egg

⅓ cup white sugar

⅛ teaspoon salt

1 cup miniature semisweet chocolate chips

1 ½ cups all-purpose flour

1 cup white sugar

¼ cup unsweetened cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup water

⅓ cup vegetable oil

1 tablespoon cider vinegar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.

Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.

Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.

Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.

Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

Nutrition

• Calories: 171 kcal
• Total Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 145 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 15 g
• Protein: 2 g