The best delicious Chocolate-bottom Mini-cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate-bottom Mini-cupcakes recipe today!
Hello my friends, this Chocolate-bottom Mini-cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate-bottom Mini-cupcakes is amazingly delicious, and addictive, everyone will be asking for more Chocolate-bottom Mini-cupcakes.
What Makes This Chocolate-bottom Mini-cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate-bottom Mini-cupcakes.
Ready to make this Chocolate-bottom Mini-cupcakes Recipe? Let’s do it!
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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
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
Yields
72 servings
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