Better-Than-A-Hostess-Cupcakes

Maybe you think that this wouldn't be hard, but there are some who would argue with you. This is the name that, after much deliberation, we settled on for what are traditionally known as Black Bottom Cupcakes. Jeff didn't think that name really fit. The recipe is from the Ivy Bake cookbook.

Better-Than-A-Hostess-Cupcakes

Ingredients:
1 (8-oz.) pkg. cream cheese
1 egg
1/3 cup sugar
1/8 tsp. salt
1 cup semisweet chocolate chips
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup vegetable oil
1 tbsp. vinegar
1 tsp. vanilla extract
(These last two are optional)
1/4 cup sugar
1/4 cup sliced almonds

Directions:
Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt together until light and fluffy. Stir in chocolate chips; set aside.
Sift flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt together. Add water, oil, vinegar, and vanilla, and then beat thoroughly.
Line muffin pans with paper liners (or just cooking spray). Fill cups about one-third full and then top each with a heaping teaspoon of cream cheese mixture. Combine 1/4 cup sugar and almonds in a bowl and then sprinkle on top of cupcakes (that's the part I skipped). Bake at 325 degrees for 20 to 25 minutes. Makes 24 cupcakes.

Did you know that, besides being scrumptious, cupcakes have a practical side, too? After a little research on Wikipedia, Jeff and I discovered that this muffin tray is saying "Hi" in Braille.