Black Bottom Cupcakes
All I can say about Black Bottom Cupcakes is yuuUUUMMM! These are the most scrumptious chocolate cupcakes in the world. Well, maybe not the WORLD. Because I haven't tasted every cupcake in the world. But, don't think I haven't tried.
Anyway, these cupcakes have a few more steps than some of our other recipes. But, trust me when I say that every step is more than worth it. I was actually introduced to these cupcakes by my little brother. He brought the recipe home from his 2nd-grade class. That was about 30 years ago. And, they're still the best.
For storage, I like these airtight storage containers for keeping things fresh.
Ingredients
| 8 oz | cream cheese, softened |
| 1 | egg |
| 1/3 cup | white sugar |
| 1/8 tsp | salt |
| 1 1/2 cups | miniature semi-sweet chocolate chips |
| 1 1/2 cups | flour |
| 1 cup | white sugar |
| 1/4 cup | unsweetened cocoa powder |
| 1 tsp | baking soda |
| 1/2 tsp | salt |
| 1 cup | water |
| 1/3 cup | vegetable oil |
| 1 Tbsp | cider vinegar |
| 1 tsp | vanilla extract |
Preheat oven to 350 degrees.
Line muffin tins with paper cups or lightly spray with non-stick cooking
spray.
In medium bowl, beat cream cheese, egg, 1/3 cup sugar and 1/8 tsp salt until
light and fluffy.
Stir in chocolates chips and set aside.
In a large bowl mix flour, 1 cup sugar, cocoa, baking soda and 1/2 tsp salt.
Make a well in the center and add the water, oil, vinegar and vanilla.
Stir together until well blended.
Fill muffin cups 1/2 full with the batter and top with a dollop of the cream cheese mixture.
Bake at 350 for 25-30 min.
