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Black Bottom Cupcakes

 Black Bottom Cupcakes
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.
24 ServingsPrep: 20 min. Bake: 25 min. + cooling

Ingredients

  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • CUPCAKES:
  • 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
  • TOPPING:
  • Sugar
  • Chopped almonds, optional

Directions

  • In a small bowl, beat the cream cheese, sugar, egg and salt until
  • smooth. Stir in chips; set aside.
  • For cupcakes, in a large bowl, beat the sugar, water, oil, egg,

2 of 2

Black Bottom Cupcakes (continued)

Directions (continued)

  • vinegar and vanilla until well blended. Combine the flour, cocoa,
  • baking soda and salt; gradually beat into egg mixture until blended.
  • 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.
  • 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.
Nutritional Facts: 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.