Samantha W's Delicious Black Bottom Cupcakes


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Serves 20-24 cupcakes | Prep Time 15 | Cook Time 18-20

Why I Love This Recipe

My mom and I love to cook together. One day she found black bottom cupcakes online. So we decided to cook black bottom cupcakes. It isn’t a tradition, but it’s really fun to make. We made them and loved them. We make them for family gatherings or even small picnic​s,​ and I wanted to share them with the 8th grade at the feast.


Ingredients You'll Need

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips

CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

TOPPING:
Sugar
Chopped almonds, optional


Directions

In a small bowl, beat the cream cheese, sugar, egg, and salt until smooth.


Stir in chips and set aside.


For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well-blended.


Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.


Fill paper-lined muffin cups half full with chocolate batter.


Drop a heaping tablespoon of cheese mixture in center of batter of each cupcake.


Sprinkle with sugar and chopped almonds if desired.


Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean.


Cool in pans for 10 minutes before removing to racks to cool completely.


Refrigerate leftovers.


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