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Title: Chocolate-Bottom Mini-Cupcakes Categories: Cakes, Desserts Yield: 1 Servings ----------------------------------FILLING---------------------------------- 1 pk 8 ounces; cream cheese, -softened 1 Egg 1/3 c Sugar 1/8 ts Salt 6 oz Semisweet chocolate chips -----------------------------------BATTER----------------------------------- 1 c Water 1/3 c Vegetable oil 1 tb White vinegar 1 ts Vanilla extract 1 1/2 c All-purpose flour 1 c Sugar 1/4 c Baking cocoa 1 ts Baking soda 1 ts Salt 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 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. NOTES : "'These freeze very well,' notes Bertille Cooper of St. Inigoes, Maryland. 'I like to keep a batch on hand for drop-in guests or when I'm too busy to bake.'" Recipe by: Taste of Home, August/September, 1997 Posted to MC-Recipe Digest V1 #1020 by NGavlak 1998 |