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Black Bottom Cupcakes
Author: Renée Norman-Kenny
Prep time:
Cook time:
Total time:
Serves: 24 cupcakes
Ingredients
Cream Cheese Filling:
8 oz. pkg. cream cheese, softened
1 egg
⅓ cup sugar
⅛ tsp. salt
6 oz. semi sweet chocolate chips
Chocolate Cake Batter:
1 ½ cup flour
1 cup sugar
¼ cup cocoa
1 tsp. baking soda
1 tsp. salt
1 cup water
⅓ cup vegetable oil
1 Tbsp. vinegar
1 tsp. vanilla
sugar
sliced almonds
Instructions
Preheat oven to 350 degrees F.
Combine cream cheese, egg, sugar, and salt; beat well, stir in chocolate chips. Set aside.
Sift dry ingredients together and stir in water, oil, vinegar, and vanilla; beat well.
Place individual cupcake wrappers in a cupcake pan. Fill the cupcake wrappers ⅓ full with the chocolate batter. (I use my large or medium cookie scoop)
Top each chocolate batter with a heaping teaspoon of the cream cheese mixture (I use my small cookie scoop).
Top each cupcake with a sprinkle of sugar and a few sliced chopped almonds.
Bake for 30 minutes or until set.
Recipe by Eat Farm Love at https://eatfarmlove.com/black-bottom-cupcakes/