Black Bottom Cupcakes

Ingredients for 1 servings:

• 190 g flour
• 200 g sugar
• 4 tbsp cocoa powder
• 1 tsp baking powder
• 1 pinch of salt
• 230 ml milk
• 80 ml butter, melted
• 1 tsp white wine vinegar or other white vinegar
• 1 tsp vanilla flavor
• 225 g cream cheese, possibly reduced-fat
• 1 egg(s)
• 65 g sugar
• 180 g dark chocolate (chocolate drops)
• possibly grease for the mold or paper baking cups

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

These little cakes are indescribably delicious! They’re quick to make (best in a silicone muffin tin) and freeze well. I often make double batches so I always have some in the house.

Preheat the oven to 175°C. Prepare a muffin tin. No greasing is necessary for silicone muffin tins; otherwise, grease the tin or line it with small paper baking cups. Combine the flour, 200g sugar, cocoa powder, baking powder, and salt in a large bowl. Make a well in the center and add the milk, melted butter, vinegar, and vanilla extract. Mix everything well. In a second bowl, beat the cream cheese. Add the egg and 65g sugar and mix everything well. Stir in the chocolate chips. Spoon 1 tablespoon of dark batter into each muffin tin, then top with 1 tablespoon of the cream cheese mixture. Bake for about 25 minutes.