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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.