Black Bottom (Portion Controlled) Cupped Cakes!

One of the reasons why I love cupcakes is because of their predetermined portion size.  One cupcake seems easier to eat that one piece (usually of varying sizing), of cake.  So before you commit yourself to just one of these little guys, reward yourself with a self realization that after you eat the inevitable second or third cupcake, you're probably still not eating as much as you would, if you were eating a piece of cake. . . its all about perspective.

                      

Heres what YOU (not me) will need: 

Black Bottom Cupcakes

1 - 8 oz. Package Cream Cheese, Softened.

 

1 - egg, slightly beaten

 

1/3 Cup Sugar

 

Pinch of Salt

 

1 - 6 oz. Package Chocolate Chips

 

1 Cup of Sugar

 

1 ½ Cups Flour

 

1/4 Cup Cocoa

 

1 Tsp. Baking Soda

 

½ Tsp. Salt

 

1 Cup Water

 

½ Cup Oil

 

1 Tbsp. Vinegar (weird I know, but trust me)

1 Tsp. Vanilla

Method

• In a small bowl combine first four ingredients.
• Add chocolate chips and set aside.
• Mix remaining ingredients well.
• Fill muffin tins, lined with paper cups (large), 1/3 to ½ full with this mixture.
• Drop a large spoonful of cheese mixture on top.
• Bake 20 to 25 minutes at 350 degrees F (180 degrees C)   
•  Yields 20 cupcakes. 
 
 



Cream together the cream cheese, sugar, beaten egg and a pinch of salt









mix your dry ingredents















 



fill the cupcake holds to 1/2 mark, this makes great portions... cuz I'm very concerned with portion control.

 



plop the cream cheese, chocolate chip mixture into the middle of the previous layer.

 



. . . 18 . . . 17. . . get them while you can!