Black Bottom Cupcakes

Black Bottom Cupcakes Recipe

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linda mcdougal



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  • 16 oz
    cream cheese, room temperature
  • 2
  • 2/3 c
  • 5/8 tsp
  • 12 oz
    semi-sweet chocolate chips
  • 3 c
    all purpose flour
  • 1 c
  • 1/2 c
    brown sugar, dark and firmly packed
  • 2 tsp
    baking soda
  • 1/2 c
  • 5/8 tsp
  • 1.33 c
  • 2/3 c
    vegetable oil
  • 2 Tbsp
    white vinegar
  • 2 Tbsp
    dark rum, optional
  • 16 oz
    sour cream

How to Make Black Bottom Cupcakes


  1. Preheat oven to 375 degrees.
  2. MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon; carefully fold in chips and set aside.
  3. MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl; mix in the liquids and blend thoroughly.
  4. Line muffin tins with cupcake papers; fill papers about 3/4 full with batter.
  5. Drop about one heaping tablespoon of the cream cheese mixture into the center of each.
  6. Bake until done, about 30 minutes; do not overbake.

Printable Recipe Card

About Black Bottom Cupcakes

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

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