Prevent your screen from going dark, toggle to button to the right to turn GREEN
Course Dessert Recipes
1cupsugar - white sugar
⅓cupoil - vegetable oil
Cream cheese filling ingredients:
12ouncebag mini chocolate chips
Make the cream cheese filling: Cream together the softened cream cheese, sugar, and salt until light and fluffy. About 2 minutes. Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips.
1 cup sugar - white sugar, 8 ounce cream cheese, 1 egg, ⅛ teaspoon salt, 12 ounce bag mini chocolate chips
Make the chocolate cake batter: In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes.
Fill the cupcake liners: line a mini cupcake pan with paper mini cupcake liners. Give the liners a light spray of non-stick pan spray. Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
Bake the black bottoms - Bake for 15-18 minutes or until the cream cheese centers are just set.
Cool the cupcakes- remove the cupcakes from the pan once able to handle and cool completely on a cooling rack. Chill in the refrigerator for best results.
Don't over bake - Keep in mind that there will be a bit of cary-over cooking once the cupcakes are removed from the oven. If the black bottoms are baked too long, they will be dry.
Spray the liners - I have found that depending on the brand of mini cupcake liners I am able to find, they have a tendency to stick to the cupcakes. So to be on the safe side, I give a light spray of non-stick spray.
Don't overfill - don't overfill the liner with the chocolate cake batter. The cream cheese cake filling still needs a place to go and then the whole thing needs to be baked.