Zutaten für Black Bottoms
- 4 ounces (113g) cream cheese (softened)
- 1 large egg
- 1/2 cup (50g) granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (240ml) water
- 1 tablespoon white vinegar
- Semi Sweet Chocolate Chips
- 1 1/2 cups (190g) all-purpose flour
- Unsweetened Cocoa
- 1/3 cup (75ml) vegetable oil
- 1 teaspoon vanilla extract
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Zubereitung von Black Bottoms
- Preheat oven to 350°F (175°C). Grease and flour a 12-cup muffin tin or line with paper liners.
- **Make the cream cheese topping:** In a medium bowl, beat together 4 ounces (113g) cream cheese (softened), 1 large egg, 1/2 cup (100g) granulated sugar, and a pinch of salt until smooth and creamy.
- Stir in 1/2 cup (60g) semi-sweet chocolate chips and set aside.
- **Make the chocolate batter:** In a large bowl, whisk together 1 1/2 cups (190g) all-purpose flour, 1/2 cup (50g) granulated sugar, 1/2 cup (40g) unsweetened cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Add 1 cup (240ml) water, 1/3 cup (75ml) vegetable oil, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat with an electric mixer on medium speed for 2 minutes until smooth.
- Fill each muffin cup about halfway full with the chocolate batter.
- Top each muffin with a heaping teaspoon of the cream cheese mixture.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out with moist crumbs (don't overbake!). The tops should not be browned.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
13g
Carbs
6g
