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Black Bottom Creamy Cookie Cupcakes

Source of Recipe


Pillsbury



List of Ingredients



• 1 1/2 c. flour
  
• 1/4 c. unsweetened cocoa
  
• 1 tsp. b. soda
  
• 1/2 tsp. salt
  
• 1 c. sugar
  
• 1/2 c. mini chocolate morsels
  
• 1 c. warm water
  
• 1/3 c. light veg. oil
  
• 1 tbsp. vinegar
  
• 1 tbsp. vanilla
  
• 8 oz cream cheese
  
• 1/2 c. sugar
  
• 1/4 tsp. vanilla
  
• 1 lg. egg
  






Instructions



1. Heat oven to 350 degrees. Coat tops of 4 12c. mini muffin tins with pam. Line them with mini paper liners.
   
   
2. Sift flour, cocoa, b. soda, salt and sugar together in large bowl. Stir in morsels. Make a well in middle of dry mix and one by one add the water, oil, vinegar, and vanilla. Whisk until smooth. In med. bowl with an electric mixer on med. high speed beat cream cheese about 2 min. Add sugar and vanilla beating 3 min. Beat in egg.
   
   
3. Place 1 tbsp. batter in each liner cup. Then spoon a tsp. size dollop of cheesecake filling in center of each cupcake. Bake 12 min. Place tins on rack 5 min. Then remove from tins and put on racks to cool.