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Black Bottom Cupcakes I |
"Chocolate cream cheese cupcakes, rich and gooey. Serve those little gem stones with a tall glass of ice bloodless milk."
Ingredients :
- 1 (8 ounce) bundle cream cheese, softened
- 1 egg
- 1/three cup white sugar
- 1/8 teaspoon salt
- 1 cup miniature semisweet chocolate chips
- 1 half of cups all-motive flour
- 1 cup white sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- half teaspoon salt
- 1 cup water
- 1/three cup vegetable oil
- 1 tablespoon cider vinegar
- 1 teaspoon vanilla extract
Instructions :
Prep : 30M | Cook : 24M | Ready in : 1H |
---|
- Preheat oven to 350 tiers F (175 levels C). Line muffin tins with paper cups or gently spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/three cup sugar and 1/8 teaspoon salt till light and fluffy. Stir within the chocolate chips and set aside.
- In a big bowl, mix collectively the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a nicely in the middle and add the water, oil, vinegar and vanilla. Stir together till properly combined. Fill muffin tins 1/3 full with the batter and pinnacle with a dollop of the cream cheese combination.
- Bake in preheated oven for 25 to 30 minutes.
Notes :
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