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Chocolate-Bottom Mini-Cupcakes

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Chocolate-Bottom Mini-Cupcakes

These mini cupcakes are super! The chocolate bottom and cream cheese-chocolate filling on top are a delicious combination. They are so easy to be addicted.

 

Yield

24 servings

Prep

10 min

Cook

23 min

Ready

33 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces cream cheese
softened
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1 large eggs
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cup sugar
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teaspoon salt
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1 cup semi-sweet chocolate
semi-sweet chips, null, null
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batter
1 cup water
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cup vegetable oil
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1 tablespoon vinegar
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1 teaspoon vanilla extract
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1 ½ cups all-purpose flour
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1 cup sugar
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¼ cup cocoa powder
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1 teaspoon baking soda
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1 teaspoon salt
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g cream cheese
softened
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1 large eggs
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79 ml sugar
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0.6 ml salt
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237 ml semi-sweet chocolate
semi-sweet chips, null, null
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batter
237 ml water
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79 ml vegetable oil
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15 ml vinegar
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5 ml vanilla extract
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355 ml all-purpose flour
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237 ml sugar
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59 ml cocoa powder
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5 ml baking soda
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5 ml salt
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Directions

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth.

Stir in chocolate chips; set aside.

For batter, combine water, oil, vinegar and vanilla in another mixing bowl.

Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).

Spoon about 2 teaspoon of batter into greased or paper-lined miniature muffin cups.

Top with about 1 teaspoon of filling. Bake at 350℉ (180℃) F for 18 to 23 minutes or until a toothpick inserted in chocolate portion comes out clean.

Cool for 10 minutes; remove to wire racks to cool completely.



* not incl. in nutrient facts Arrow up button

Comments


Liz

I haven't had these gems in years!! They are wonderful...thanks for the reminder~

 

 

Nutrition Facts

Serving Size 46g (1.6 oz)
Amount per Serving
Calories 13745% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 19mg 6%
Sodium 166mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 0%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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