Black Bottom Cupcakes

November 10, 2010

Black Bottom cupcakes are chocolate cupcakes with a cream cheese center.  This cupcake is super dense, rich, and moist. 

I like this recipe because of the added chocolate chips, only I prefer the mini-chocolate chip size.  The texture is great, too.  I could eat these everyday – yikes!

Black Bottom Cupcakes 
 
• 12 ounces cream cheese
• 2 eggs
• 1 2/3 cups sugar
• 2 cups semi-sweet chocolate chips (can use mini-size)
• 1 1/2 cups flour, sifted
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup water
• 1/3 cup cooking oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
 

Preheat oven to 350°. Arrange 24 cupcake liners in muffin tins.
 
Blend together the cream cheese, eggs, and 2/3 cup of the sugar in a large bowl. Stir in the chocolate chips. Sift the remaining sugar, the flour, cocoa, baking soda and salt into a mixing bowl. Stir in the water, oil, vinegar and vanilla; beat until smooth.
 
Fill cupcake liners 1/3 full with the chocolate batter; spoon the cheese mixture on top. Bake until the cakes test done, 30 to 35 minutes for cupcakes. Let cool 10 minutes before turning out on wire racks to cool completely.

Enjoy!

Bryn Kirk
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