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    Chocolate-Bottom Mini-Cupcakes

    Source of Recipe

    Bertille C. of St. Inigoes, Maryland

    Recipe Introduction

    "These freeze very well. I like to keep a batch on hand for drop-in guests or when I'm too busy to bake."

    List of Ingredients

    FILLING:
    1 package (8 ounces) cream cheese, softened
    1 egg
    1/3 cup sugar
    1/8 teaspoon salt
    1 cup (6 ounces) semisweet chocolate chips
    BATTER:
    1 cup water
    1/3 cup vegetable oil
    1 tablespoon vinegar
    1 teaspoon vanilla extract
    1½ cups all-purpose flour
    1 cup sugar
    ¼ cup baking cocoa
    1 teaspoon baking soda
    1 teaspoon salt

    Recipe

    In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar and vanilla in another mixing bowl. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen.

 

 

 


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