Wednesday, January 6, 2010

Oh.My.Word. can we just talk about these fabulous little cupcakes. They are a-m-a-z-i-n-g. I might just have to make some today. Don't be scared by the long list of ingredients- most are staple ingredients you probably already have on hand :)

Black Bottom Cupcakes
1-8oz. pkg. cream cheese, softened
1 egg
1/3 cup white sugar
1/8 tsp. salt
1 cup miniature semisweet chocolate chips
1½ cups all-purpose 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

Set oven to 350 degrees F. Line a 12-muffin-pan 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, 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 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. Cool for 10-15 minutes and serve warm. Store leftovers in an airtight container. Makes 12 cupcakes. Enjoy!


  1. These look tasty! Thanks for sharing :0)

  2. We LOVE these! My husband has a recipe that was passed down from his grandma. At the bottom his mom (now our daughter's grandmother) added "hide in fridge."