Title: BLACK BOTTOM CUPS
Categories: Cakes, Chocolate
Yield: 18 Cupcakes
----------------------------KIM ROMERO KKPX21B----------------------------
2 pk (3 oz.)cream cheese, soft
1/3 c Sugar
1 Egg
1 c Semi-sweet chocolate chips
1-1/2 c Pillsbury All-purpose flour
1 c Sugar
1/4 c Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
1 c Water
1/3 c Oil
1 tb Vinegar
1 ts Vanilla
1/2 c Almonds, chopped,if desired
2 tb Sugar, if desired
Heat oven to 350°F. Line muffin cups with paper baking cups. In small bowl,
combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate
chips; set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking
soda and salt. Add water, oil, vinegar and vanilla;beat 2 minutes at medium
speed. Fill prepared muffin cups 1/2 full. Top each with tablespoonful of
cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle
evenly over cream cheese mixture. Bake for 20-30 minutes or until cream
cheese mixture is light brown. Cool 15 minutes; remove from pans. Cool
completely. Refrigerate leftovers.
Source: Pillsbury More Lovin' From The Oven Cookbook
