are great to take along on a picnic. They have a cream cheese filling and do not need to have an icing, so they are easy to store and pack. I like to keep these on hand in the freezer because they are great to pack for a bag lunch or for lunch in the field. I usually use the mini chocolate chips in the filling, but you may use regular chocolate chips or I think peanut butter chips would be a nice variation.

Black Bottom Cupcakes

Filling:

1 (8 oz.) package cream cheese, softened

1 Egg

1/3 Cup sugar

1/8 Teaspoon salt

6 oz. semi-sweet mini Chocolate chips

Beat cream cheese, egg, sugar and salt well, then add chocolate chips. Set aside.

Sift together:

3 Cups flour

2 Cups sugar

1/2 Cup cocoa

2 Teaspoons soda

1 Teaspoon salt

Mix the following together and add to dry ingredients:

1 Egg

2/3 Cup oil

2 Teaspoons vinegar

2 Cups water

2 Teaspoons vanilla

Stir together by hand until blended. Fill muffin papers half full and drop one rounded teaspoon of filling in the middle. Bake 350 for 15-20 minutes. Makes about 2 1/2 dozen.

Questions or comments-

Marlisz@aol.com

Black Bottom Cupcakes