Does everybody know what time it is?
And now to your host to present the best cupcakes ever…..Stephanie!!
Ha, that reminds me of Home Improvement…who remembers that show?
Ok, I wouldn’t say they’re the best cupcakes ever…they’re just that good.
I mean so good and probably really bad for you that you feel guilty eating one right after you just worked out..or maybe not so much.
Ok, yesterday I mentioned that my friend Cat and I ventured into a cupcake shop recently. And the owner of the shop has some amazing cupcakes. I was toodling around on his website of all the scrumptious desserts he makes and this one caught my eye.
Of course I had to make it.
Let me tell you…it was worth it, because now I want to eat the whole batch.
The one good thing about these cupcakes….no frosting needed. Which is good. I’m not good with the frosting.
By eating just one of these probably defeated the purpose of me working out today.
But how could I resist? I mean look at it! Oops, it’s all gone.
Now, go and make these. And be sure when you eat it have a tall glass of cold milk, because they are ooey and gooey and you’re going to need it.
Black Bottom Cupcakes
1 (8 oz) cream cheese, softened
1/3 c. sugar
1/8 tsp. salt
1 c. mini chocolate chips
1 1/2 c. flour
1 c. sugar–no this isn’t a mistake I made in typing you’re going to need another cup
1/4 c. cocoa powder
1 tsp. baking soda
1/2 tsp salt
1 c. water
1/3 c. veggie oil
1 T. cider vinegar
1 tsp. vanilla
Preheat oven to 350. Line muffin tin with paper cups or lightly spray with cooking spray.
In medium bowl/mixer cream the cream cheese, egg, 1/3 c. sugar and 1/8 tsp salt until light and fluffy. Stir in chocolate chips and set aside.
In a large bowl, mix together flour, 1 c. sugar, cocoa, baking soda, 1/2 tsp. salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well combined. Fill cups with the batter and top with a dollop of the cream cheese mixture.
Bake for 25-30 minutes and enjoy!
**Best if a little warm** At least for me it was.