Black Bottom Cupcakes

I love the combination of sweet and tangy, especially when it comes to baking. When I saw this recipe for Black Bottom Cupcakes making the rounds last summer, I immediately checked my cupboards to make sure I had the ingredients, thanked the universe that I did, and then made them.

They are very good, but I found that the cream cheese and chocolate seemed to fade into each other, without getting a kick of flavor out of either one. The next time I make these I’m going to play around a little bit and maybe add some sour cream to the cream cheese mix to see if that’ll bring it up a bit.

The cupcakes stayed moist in the fridge with plastic wrap and were devoured within two days. This particular version of the recipe comes from Worth Her Salt.

Black Bottom Cupcakes

1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips

1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

~ Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

~ In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

~ In a large bowl, mix together the flour, sugar, cocoa, baking soda and salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

~ Bake in preheated oven for 25 to 30 minutes.

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1 Response

  1. TarrahMarch 11th, 2010

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