Black Bottom Cupcakes

Name: Black Bottom Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 dozen.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
Ingredients: FILLING:; 1 package (8 ounces) cream cheese, softened; 1/3 cup sugar; 1 large egg; 1/8 teaspoon salt; 1 cup semisweet chocolate chips; CUPCAKES:; 1 cup sugar; 1 cup water; 1/3 cup vegetable oil; 1 large 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

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. —Julie Briceland, Windsor, Pennsylvania

Ingredients

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large 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, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
Fill 24 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.

Nutrition Facts

1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.

Reviews

Click stars to rate

Average Rating:

2124arizona

Jul 9, 2017

These luscious cupcakes taste wonderful and are so moist!!
Bakesweettreatsmt

Sep 3, 2016

Amazing! Used namaste gluten free flour blend, and they turned out great. Didn't top with nuts.
5100

Aug 12, 2016

Delicious!! My 9 year old daughter made these. She used cherry balsamic vinegar. Yum!! Also used light cream cheese, skipped the nuts and extra sugar. Will definitely keep in the rotation!!
Peggyblue33

Feb 19, 2015

These are great especially when warm and the choc chips are melted! Only thing I did differently was added vanilla to the cheesecake mix and I sprinkled raw sugar on the top of each cupcake. Highly recommend this recipe!
kallsmom

Aug 14, 2014

These were a hit! Took them to the cottage last weekend and everyone loved them and asked for the recipe! Will make these again!
wombie

Mar 19, 2014

My grandmother made these regularly, they've been a family favorite for years.
heishman01

Dec 10, 2012

These are my husband's favorite. His mom would make these every year at Christmas.Excellent recipe.
mglicl

Dec 17, 2011

I have made these cup cakes forever. My adult son gets them every year for his birthday. I always make them in a mini size and double the recipe for approx. 90 cakes or so.
tea-talk

Aug 31, 2011

Didn't use the nuts, but it was still great! A friend who doesn't like chocolate even loved them! lol Will definitely make again, since the gals at work were upset they didn't get more!
Laura0754

Aug 29, 2011

I got rave reviews when I made this for a bridal shower. Chocolate & cheesecake are a match made in heaven!