Recipe - Chocolate-Bottom Mini-Cupcakes

FILLING
1 pack 8 ounces; cream cheese,
softened
1 Egg
1/3 cup Sugar
1/8 teaspoon Salt
6 ounce Semisweet chocolate chips

BATTER
1 cup Water
1/3 cup Vegetable oil
1 tablespoon White vinegar
1 teaspoon Vanilla extract
1 One half cup Allpurpose flour
1 cup Sugar
One fourth cup Baking cocoa
1 teaspoon Baking soda
1 teaspoon Salt

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir
in chocolate chips; set aside. For batter, combine water, oil, vinegar, and
vanilla in another mixing bowl.. Combine remaining ingredients; add to the
liquid mixture and beat well (batter will be thin). Spoon about 2 teaspoons
of batter into greased or paperlined miniature muffin cups. Top with about
1 teaspoon filling. Bake at 350 degrees for 1823 minutes or until a
toothpick inserted in chocolate portion comes out clean. Cool for 10
minutes; remove to wire racks to cool completely. Yield: 6 dozen.

NOTES : "'These freeze very well,' notes Bertille Cooper of St. Inigoes,
Maryland. 'I like to keep a batch on hand for dropin guests or when I'm
too busy to bake.'"
Recipe by: Taste of Home, August/September, 1997

Posted to MCRecipe Digest V1 #1020 by NGavlak NGavlak@aol.com on Jan 17,
1998