Serves: 18
Total Calories: 245
Heat oven to 350°F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg mix well. Stir in chocolate chips set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla beat 2 minutes at medium speed. Fill paper-lined muffin cups 1/2 full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar sprinkle evenly over cream cheese mixture.
Bake at 350°F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes remove from pans. Cool completely. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 cupcake): Calories 250 Protein 3g Carbohydrate 31g Fat 13g Sodium 160mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Black Bottom Cups recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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