Chocolate-Bottom Mini-Cupcakes Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 36
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 egg
- 1 cup water
- 1 cup sugar
- 1/8 teaspoon salt
- filling:
- 1-1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon white vinegar
- 1/3 cup canola oil
- 1 cup (6 ounces) semisweet chocolate chips
- 1/4 cup baking cocoa
- batter:
- 1 package (8 ounces) cream cheese softened
- Carbohydrate 0.831435208725797 g
- Cholesterol 13.5569444444444 mg
- Fat 8.02102588207082 g
- Fiber 0.420552083551622 g
- Protein 0.423806458502967 g
- Saturated Fat 3.89755208388788 g
- Serving Size 1 1 serving (35g)
- Sodium 2107.55414483065 mg
- Sugar 0.410883125174175 g
- Trans Fat 0.424304731533053 g
- Calories 74 calories
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 350degrees 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. Yield: 6 dozen. Originally published as Chocolate-Bottom Mini-Cupcakes in Taste of Home August/September 1997, p18 Nutritional Facts 1 serving (2 each) equals 114 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 130 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
