Brown Bottom Cupcakes
8 oz. package cream cheese 1 egg 1/3 cup sugar 1/8 tsp. salt
Add: 1 cup chocolate chips
Set aside. In separate bowl, sift together:
1 1/2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1 cup sugar 1/4 cup cocoa
1 cup water 1/2 cup vegetable oil (I use canola) 1 T. vinegar 1/2 tsp. vanilla
Fill cupcake papers about half full of batter. (Make sure to use papers, by the way; cupcakes will stick to the muffin pan if you plop the batter in directly.) Drop one full tablespoon of the cream cheese mixture into the middle of batter. Bake thirty minutes at 350 degrees. Makes twelve to sixteen.
No frosting needed. Honest.
*Note: Fill any empty muffin cups with water as you bake, to prevent bottom of empty cups from burning.