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Black Bottom Cupcakes Recipe |
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Black Bottom Cupcakes Recipe - 24 cupcakesIngredients: Filling 1 8-ounce package Fat-free cream cheese, softened 1 egg 1 1/3 cups granulated sugar 5/8 teaspoon salt 1 6-ounce package Semisweet chocolate chips
1/2 cup sifted all-purpose flour 1 teaspoon baking soda 1/3 cup Hershey's unsweetened cocoa powder 1 cup water 1 2 1/2-ounce jar baby food pruned 2 tablespoons canola oil 1 tablespoon cider vinegar 1 teaspoon vanilla extract |
Method: Preheat oven to 350oF. With an electric mixer on medium speed, combine cream cheese , egg, 1/3 cup of the sugar and 1/8 teaspoon of the salt in a mixing bowl. Stir in chocolate chips. Set cream cheese mixture aside. In a small bowl, combine flour, remaining 1 cup sugar, baking soda, cocoa and remaining 1/2 teaspoon salt with a wire whisk. Add water, pruned, canola oil, vinegar and vanilla, whisk together until blended and smooth. Fill 24 paper-lined muffin cups one-third full with batter. Top each with a heaping teaspoon of the cream cheese mixture. Bake for 25 minutes. |
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