Black Bottom Cupcakes

16 ingredients
7 steps

Ingredients

  • Topping
  • 8 ounces cream cheese, softened
  • 1 beaten egg
  • 1/3 cup sugar
  • 1 pinch salt
  • 6 ounces chocolate chips
  • Cupcake
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup cooking oil (I prefer Extra Light Olive Oil)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla

Directions

  1. 1
    Preheat the oven to 350 degrees.
  2. 2
    Place cupcake cups into miniature cupcake pans.
  3. 3
    Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
  4. 4
    Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
  5. 5
    Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
  6. 6
    Bake for approximately 20 minutes. Makes 4 dozen.
  7. 7
    (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).

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