Black Bottom Cupcakes Recipe
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds.
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:24 servings
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/8 teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup sugar
- 1 cup water
- 1/3 cup vegetable oil
- 1 egg
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Chopped almonds, optional
- 1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
- 2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
- 3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
- 4. Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers. Yield: 20-24 cupcakes.
1 serving (1 each) equals 174 calories, 9 g fat (4 g saturated fat), 28 mg cholesterol, 148 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
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