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Title: Chocolate-Bottom Mini-Cupcakes
Categories: Cake
Yield: 72 Servings
| 8 | oz | Cream cheese |
| 1 | lg | Egg |
| 1/3 | c | Sugar |
| 1/8 | ts | Morton's lite salt |
| 1 | c | Semisweet chocolate chips |
| 1 | c | Water |
| 1/3 | c | Canola oil |
| 1 | tb | White vinegar |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Flour |
| 1 | c | Sugar |
| 1/4 | c | Hershey'sŪ cocoa |
| 1 | ts | Baking soda |
| 1 | ts | Morton's lite salt |
Beat cream cheese, egg, sugar & salt until smooth. Stir in chocolate chips & set aside.
For batter, combine water, oil, vinegar & vanilla. Combine flour, sugar, cocoa, baking soda & salt. Add to the liquid mixture & beat well. Batter will be quite thin. Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups. Top with about 1 tsp cream cheese filling. Bake at 350F for 18-23 minutes or until a toothpick inserted in the chocolate portion comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. Yield: 6 dozen
NOTES : Cupcakes freeze well. Posted to MM-Recipes Digest V4 #6
Recipe by: Taste Of Home Aug/Sept 97
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