I tried a different version today and will post it in brackets on the recipe.
Black Bottom Cupcakes
Filling Mixture: Mix together and set aside
1 pkg cream cheese, softened
1/3 cup white sugar (1/4 cup)
1 egg (omitted egg)
1/8 tsp salt
1 cup chocolate chips
|Cream cheese mixture|
Cupcake Batter: Mix dry ingredients, make a well in center and then pour in the wet ingredients. Use the same beater and whip up the batter. Saves time and washing.
1 1/2 cup flour (1 3/4 cup)
1/4 cup cocoa
1/2 tsp salt
1 cup white sugar (1/2 brown sugar, 1/2 white)
1 tsp baking soda
1 cup water
1 tbsp vinegar (lemon juice also works)
1/3 cup vegetable oil
1 tsp vanilla
Pour or spoon batter into greased muffin tins, this is my stoneware. I used to use the paper muffin cups, but don't have to with the stoneware.
Use a teaspoon and small spatula to scoop a good size amount of cream cheese mixture in the center of the batter.
Cool on a rack and then gently remove from your pan. They are great when enjoyed HOT, but refrigerate the rest because of the cream cheese.
NOTE: Sprinkle some slivered almonds on top before cooking, but I forgot!
|Black Bottom Cupcakes ~ Cheese Cake Cupcakes|
Now to experiment with how to make these Gluten Free!