Cupcake Evil-ness

So, the worst thing to do when you’re on a mega diet is bake cupcakes.  Gigantic cupcakes.  Gigantic chocolate cupcakes WITH cream cheese chocolate chip centers {topped with decadent homemade chocolate cream cheese icing}. Yeah…sinful.  But, it’s our mom’s bday today and she really wanted cupcakes so here we are.  Ahhh! I love to bake!  Someone needs to come up with a delicious gluten free, sugar free, CALORIE free cupcake.   I might as well share my not-so-good for-you BUT super yummy recipe. 

Black Bottom Cupcakes

1 (8 ounce) package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 cup miniature semisweet chocolate chips

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon cider vinegar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
4. Bake in preheated oven for 25 to 30 minutes.

Icing

1/2 cup coco powder

1 (8 ounce) package cream cheese

4 cups confectioners’ sugar

1 tablespoon vanilla extract

1/8 teaspoon salt