Samantha W's Delicious Black Bottom Cupcakes
INGREDIENTS
  • Cooking Time: 18-20
  • Servings: 20-24 cupcakes
  • Preparation Time: 15
  • 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
  1. In a small bowl, beat the cream cheese, sugar, egg, and salt until smooth.
  2. Stir in chips and set aside.
  3. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well-blended.
  4. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  5. Fill paper-lined muffin cups half full with chocolate batter.
  6. Drop a heaping tablespoon of cheese mixture in center of batter of each cupcake.
  7. Sprinkle with sugar and chopped almonds if desired.
  8. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean.
  9. Cool in pans for 10 minutes before removing to racks to cool completely.
  10. Refrigerate leftovers.
RECIPE BACKSTORY
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.