Chocolate-Bottom Mini-Cupcakes

8 oz Cream cheese
1 lg Egg
1/3 c Sugar
1/8 ts Morton's Lite Salt
1 c Semisweet chocolate chips
1 c Water
1/3 c Canola oil
1 tb White vinegar
1 ts Vanilla extract
1 1/2 c Flour
1 c Sugar
1/4 c Hershey's cocoa
1 ts Baking soda
1 ts Morton's Lite Salt

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.

Chocolate-Bottom Mini-Cupcakes printer friendly version located here. (Just the recipe. Nothing else.)
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