Black Bottom Cupcakes
Ingredients
8 ounces cream cheese, room temperature
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup semisweet chocolate chips
1½ cups all purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 egg
Original Source
My mom had this recipe from Bon Appetit, but it is also online.
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Instructions
Preheat oven to 375°. Line muffin tins with cupcake papers.
Blend cream cheese, egg, sugar, and salt in mixing bowl.
Carefully fold in chocolate chips and set aside.
Combine dry ingredients in another bowl and mix well.
Add remaining ingredients and blend thoroughly.
Fill cupcake papers about 3/4 full with batter.
Drop 1 heaping tablespoon cream cheese mixture into the center of each.
Bake until done, 30 to 40 minutes, until cream cheese swirls are light golden brown.
Mel's Notes
I like to add an extra egg (accounted for above already).
This recipe also works well as mini cupcakes. For that variation:
Keep ingredients and proportions the same.
Change temp to 350 and time to 12-15 min.
Use 1 tbsp of chocolate batter per cupcake, with 1 tsp of the cream cheese mixture per cupcake.
Let the pan cool off for 10 min before reusing in oven, remove muffins around 8 min in.
Makes about 45 mini cupcakes.
Notes from Mom
The recipe makes about 18 cupcakes.
This recipe can easily be doubled.
The cream cheese keeps the cupcakes moist for several days.
Love,
Mom
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