Black Bottom Cupcakes
CATEGORIES
INGREDIENTS
  • Cooking Time: 25
  • Servings: 24
  • Preparation Time: 35
  • 8 ounces cream cheese, at room temperature
  • 2 ½ cups sugar
  • Salt
  • 1 large egg
  • 6 ounces semisweet chocolate chips
  • 2 ¼ cups flour
  • 1 ½ teaspoons baking soda
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder
  • 1/3 cup plus 3 tablespoons vegetable oil
  • 1 ½ teaspoons apple cider vinegar
  • 1 ½ teaspoons pure vanilla extract
DIRECTIONS
  1. Preheat the oven to 350°.
  2. Line two 12- cup muffin pans with paper or foil baking cups.
  3. Using an electric mixer, combine the cream cheese, 1 cups sugar and 1/8 teaspoon salt. Add the egg and mix well.
  4. Fold in chocolate chips and set aside.
  5. In a large mixing bowl, whisk together the flour, the remaining 1 ½ sugar, ¾ teaspoons salt, the baking soda and cocoa powder.
  6. Add 1½ cups water, the oil, vinegar and vanilla and stir until smooth.
  7. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture.
  8. Bake until the edges are firm to the touch, about 25 minutes.
RECIPE BACKSTORY
I saw this recipe in the Everyday with Rachael Ray magazine and had to try it. They are so yummy and just melt in your mouth. Its a perfect blend of two wonderful things...cream cheese & chocolate.