Black Bottom Cups

KIM ROMERO KKPX21B

2 pk (3 oz.)cream cheese, soft

1/3 c Sugar

1 Egg

1 c Semi-sweet chocolate chips

1 1/2 c Pillsbury All-purpose flour

1 c Sugar

1/4 c Unsweetened cocoa

1 ts Baking soda

1/2 ts Salt

1 c Water

1/3 c Oil

1 tb Vinegar

1 ts Vanilla

1/2 c Almonds, chopped,if desired

2 tb Sugar, if desired

Heat oven to 350~F. Line 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 prepared muffin cups 1/2 full. Top each with tablespoonful of cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture. Bake for 20-30 minutes or until cream cheese mixture is light brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers. Source: Pillsbury More Lovin' From The Oven Cookbook
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