Black-bottom Cupcakes
Photo © Deb Perelman
- 8 ounces cream cheese, regular or reduced fat, at room temperature
- 1/3 cup granulated sugar
- 1 large egg, at room temperature
- 2 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1 1/2 cups all-purpose flour
- 1 cup firmly packed light brown sugar
- 5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup water
- 1/3 cup unflavored vegetable oil
- 1 tablespoon white or cider vinegar
- 1 teaspoon vanilla extract
- This recipe is vegetarian
- Condiments
- White or cider vinegar (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1 1/2 cups)
- Baking soda (1 teaspoon)
- Brown sugar, firmly packed light (1 cup)
- Chocolate, bittersweet or semisweet (2 ounces)
- Cocoa powder, natural unsweetened (5 tablespoons)
- Granulated sugar (1/3 cup)
- Salt (1/4 teaspoon)
- Vanilla extract (1 teaspoon)
- Vegetable oil, unflavored (1/3 cup)
- Drinks
- Water (1 cup)
- Dairy
- Cream cheese, regular or reduced fat (8 ounces)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
88.5Rating
1-100
1-100
91Tweets
731Facebook
Shares
Shares
2,309StumbleUpon
Views
Views
863PinterestPins
Recipe Stats
Published June 3, 2007 (5 years ago).
108 people saved this recipe.
