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Chocolate-Bottom Mini-Cupcakes

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
  • Total Time
    Prep: 15 min. Bake: 20 min./batch + cooling
  • Makes
    6 dozen

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

Directions

  • 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
2 each: 114 calories, 6g fat (3g saturated fat), 13mg cholesterol, 130mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 1g protein.

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