Chocolate-Bottom Mini-Cupcakes

Name: Chocolate-Bottom Mini-Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 dozen
Ingredients: FILLING:; 1 package (8 ounces) cream cheese, softened; 1 large egg; 1/3 cup sugar; 1/8 teaspoon salt; 1 cup semisweet chocolate chips; BATTER:; 1 cup water; 1/3 cup canola oil; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1-1/2 cups all-purpose flour; 1 cup sugar; 1/4 cup baking cocoa; 1 teaspoon baking soda; 1 teaspoon salt

TEST KITCHEN APPROVED

12 Reviews

Total Time:Prep: 15 min. Bake: 20 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Bertille Cooper

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

These freeze very well. I like to keep a batch on hand for drop-in guests or for when I'm too busy to bake. —Bertille Cooper, California, Maryland

TEST KITCHEN APPROVED

Chocolate-Bottom Mini-Cupcakes

12 Reviews Add your review

Yield:6 dozen

Prep:15 min

Cook:20 min

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Ingredients

filling:

1 package (8 ounces) cream cheese, softened
1 large egg
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips

batter:

1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

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Directions

1
In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside.

2
For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin).
3
Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling.
4
Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.