CHOCOLATE-BOTTOM MINI-CUPCAKES

Chocolate-Bottom Mini-Cupcakes image

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

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 6 dozen.

Number Of Ingredients 16

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Ingredients

FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
BATTER:
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

Steps:

In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. , For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix 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° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 114 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 130mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.