Black Bottom Cupcakes

Name: Black Bottom Cupcakes
Ingredients: 34 lb cream cheese, not softened (one and a half 8 oz. packages); 12 cup sugar; 1 large egg, at room temperature; 13 cup miniature semisweet chocolate chips; 1 34 cups all-purpose flour; 34 cup unsweetened dutch cocoa; 1 teaspoon baking soda; 14 teaspoon salt; 12 cup canola oil; 1 cup sugar; 1 cup buttermilk; 2 teaspoons vanilla extract

12 ingredients

10 steps

Ingredients

34 lb cream cheese, not softened (one and a half 8 oz. packages)
12 cup sugar
1 large egg, at room temperature
13 cup miniature semisweet chocolate chips
1 34 cups all-purpose flour
34 cup unsweetened dutch cocoa
1 teaspoon baking soda
14 teaspoon salt
12 cup canola oil
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla extract

Directions

1

Preheat oven to 350; line two 12-cup muffin tins with 18 cupcake papers.
2

Make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
3

Stir in the chocolate chips; set aside.
4

Make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
5

In a big bowl, beat together the oil and sugar, on medium speed.
6

Add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
7

Carefully spoon batter into cupcake liners, filling them 2/3 full.
8

Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.
9

Bake for 30-35 minutes, or until pick comes out clean.
10

Cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.