Chocolate-bottom Mini-cupcakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco2 | 72 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese |
| 1 | Egg | |
| 1/3 | c | Sugar |
| 1/8 | t | Morton's Lite Salt |
| 1 | c | Semisweet chocolate chips |
| 1 | c | Water |
| 1/3 | c | Canola oil |
| 1 | T | White vinegar |
| 1 | t | Vanilla extract |
| 1 1/2 | c | Flour |
| 1 | c | Sugar |
| 1/4 | c | Hershey's® cocoa |
| 1 | t | Baking soda |
| 1 | t | Morton's Lite Salt |
INSTRUCTIONS
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 Cupcakes freeze well. Per serving: 56 Calories; 3g Fat (45% calories from fat); 1g Protein; 7g Carbohydrate; 6mg Cholesterol; 28mg Sodium Recipe by: Taste Of Home Aug/Sept 97 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 56
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 6mg
Sodium: 29mg
Potassium: 8.5mg
Carbohydrates: 7.3g
Fiber: <1g
Sugar: 3.8g
Protein: <1g