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Joey's Mini Cupcakes

Teena Malina

"My husband loves to bake these every year. He often adds mint chocolate chips for the holidays."
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1 h servings 129 cals
Original recipe yields 44 servings (44 cupcakes)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 44 miniature muffin cups with paper liners.
  2. Beat cream cheese, 1/2 cup sugar, egg, and 1/8 teaspoon salt together in a bowl until filling is smooth; fold in chocolate chips.
  3. Sift flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt together in a bowl. Beat water, vegetable oil, vinegar, and vanilla extract into flour mixture until batter is evenly mixed. Fill muffin cups 1/3-full with batter; top each with about 1 teaspoon cream cheese filling. Sprinkle cupcakes with remaining 2 tablespoons sugar.
  4. Bake in the preheated oven until a toothpick inserted in the sides of a cupcake come out clean, 30 to 35 minutes.

Nutrition Facts

Per Serving: 129 calories; 6.8 g fat; 17.6 g carbohydrates; 1.5 g protein; 10 mg cholesterol; 80 mg sodium. Full nutrition

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These black bottom cupcakes were pretty good and we will make them again with a few changes. The bake time was WAY too long for us, we will keep testing in that time range. We used 1/3 cup cocoa...