black bottom cupcakes
These are my family's favorite cupcakes...and you don't even have to frost them. They're filled with a cream cheese/chocolate chip filling that makes this rich, delicious chocolate cupcake something special! If you love chocolate chips, you can always add more...just sayin'!
prep time
20 Min
cook time
20 Min
method
Bake
yield
20-24 serving(s)
Ingredients
- FILLING:
- 1 (8oz.) package cream cheese, softened
- 1 - egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1/2 cup chocolate chips, mini
- CAKE BATTER:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
How To Make black bottom cupcakes
-
Step 1Preheat oven to 350'F. Beat cream cheese, egg, sugar and 1/8 tsp. salt until smooth, then stir in 1/2 cup chocolate chips. Set aside.
-
Step 2Mix flour, baking soda, 1/2 tsp. salt, sugar and unsweetened cocoas until blended.
-
Step 3Add water, oil, vinegar and vanilla. Mix until well mixed.
-
Step 4Spray cupcake tins with Pam or use liners. Fill 1/3 cup filled with chocolate mixture. Top each with heaping teaspoon of cream cheese mixture. Sprinkle with sugar and blanched almonds if desired.
-
Step 5Bake at 350'F for about 25-30 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE...you actually want them to sink a little in the middle.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes