Black Bottom Cupcakes

Chocolate and cream cheese - need I say more? :-)




Ingredients

1 8 oz. pkg cream cheese, softened
1/3 cup sugar
1 egg
1 cup semi-sweet chocolate chips
1 1/2 cups Pillsbury All-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup almonds, chopped, if desired
2 tablespoons sugar, if desired

Directions

Heat oven to 350 degrees F. Line muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. Fill prepared muffin cups 1/2 full. Top each with tablespoonful of cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture (I almost always leave these off as my family doesn't like nuts in desserts). Bake for 20-30 minutes or until cream cheese mixture is light brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers.

Servings: 18 cupcakes

(recipe source - Pillsbury)