Black bottom cupcakes are rich, delicious, and an unexpected take on the typical cupcake. They are part chocolate cake and part cheesecake and they are winners in my book for two reasons (aside from how yummy they are): they don't require frosting (although they'd probably be delicious with a slather of chocolate icing or a dollop of whipped cream on top) and they are made mostly with ingredients you probably have at home already. Enjoy the cupcakes and your day!
Ingredients:
- 8 oz. package of cream cheese, softened *I used reduced fat
- 1 egg
- 1/3 cup granulated sugar
- 1/8 tsp. salt
- 6 oz. chocolate chips
- 1 1/2 cups flour
- 1 tsp. baking soda
- 1 cup granulated sugar
- 1/2 tsp. salt
- 1/4 cup cocoa powder
- 1 cup water
- 1 tsp. vanilla extract
- 1/3 canola or vegetable oil
- 1 Tbs. white wine vinegar
Preheat oven to 350 degrees.
In a medium bowl, combine cream cheese, egg, sugar, and salt and beat well. Stir in the chocolate chips and set aside.
In a separate medium or large bowl, mix together flour and next 4 ingredients through cocoa powder until fully combined. Add the water, vanilla, oil, and vinegar to the chocolate mixture and beat until well mixed. Pour the batter evenly into muffin tins prepared with cupcake papers.
Follow by topping each cup of chocolate batter with a dollop of the cream cheese mixture. Bake for 25-30 minutes until the batter is set and a toothpick inserted in the center comes out clean.
This recipe makes about 18 cupcakes.
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