Black Bottom Cupcakes

Black Bottom Cupcakes
 
 1 pk (8 oz) cream cheese;
 1 Egg
 1 1/3 cups Sugar
 0 Salt
 6 ounces Chocolate chip morsels
 1 1/2 cups Flour
 1/4 cup Cocoa
 1 teaspoon Baking soda
 1 cup Water
 1/3 cup Oil
 1 tablespoon Vinegar
 1 teaspoon Vanilla

Instructions:

Combine cheese, egg, one-third cup sugar & 1/8 tsp. salt in small mixing bowl; beat to blend thoroughly. Stir in chocolate chips, set aside. In sifter combine remaining cup sugar, flour, cocoa, soda, & 1/2 tsp. salt, sift into mixing bowl. Add water, oil, vinegar & vanilla; mix well. Line miniature muffin tins with paper cups & fill with chocolate batter slightly more than 1/2 full, place a teaspoon of cheese-chip batter in center of each. Bake @ 350ºF. 15 minutes, do not over bake. Makes approx. 60-70 miniature cupcakes.

NOTES : Shared from the recipe files of Wendy Mallis Posted to JEWISH-FOOD digest by Njmallis