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Black Bottom Cupcakes II

Black Bottom Cupcakes II

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SHERIMA1

Made-from-scratch chocolate cupcakes with a great cream cheese surprise!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
  2. In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
  3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
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Reviews

DANA73MOD
103
6/29/2004

I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on top. Then I took a greased knife and cut through it many times creating a marble like effect on the top.

MACLEOD26
92
6/10/2005

I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked. HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist and much more flavorful. I downed three of them before I could stop myself!

AWINOVICH
71
9/16/2007

This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minutes, that's when mine are perfect.