Rating: 4.5 stars 4.4
864 Ratings
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  • 2 star values: 26
  • 1 star values: 22

Decadent black bottom cupcakes filled with gooey chocolate chip cream cheese. Serve these little gems with a tall glass of ice-cold milk.

Recipe Summary

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.

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  • Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.

  • Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.

  • Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.

  • Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

Nutrition Facts

171 calories; protein 2.3g; carbohydrates 22.4g; fat 8.9g; cholesterol 18mg; sodium 145mg. Full Nutrition
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