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Black Bottom Cupcakes – The BEST!!!

These are the richest moist delicious cupcakes. They are chocolate cupcakes with a chocolate chip cheesecake filling.  They are even better the next day and can be frozen.  Make 12 cupcakes.

  • 1- 1/2 cups all purpose flour
  • 1   cups sugar
  • 1  teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1  cup of water
  • 1/3 cup vegetable oil
  • 1  tablespoon of white vinegar
  • 1  teaspoons pure vanilla extract

Filling:

  • 8 oz  cream cheese, at room temp
  • 1/3  cup sugar plus 2 tablespoons
  • 1/3 teaspoon salt
  • 1  large egg
  • 6  ounces semisweet chocolate chips

  • DIRECTIONS:
  • Preheat your oven to 350 degrees.
  • Line 12 muffin cups with paper liners.

    Cake Batter:

  • In a medium bowl blend together the dry ingredients then mix the last four wet ingredients into the bowl
  • Fill each lined muffin tin 1/3 full with this batter

    Filling:
  • In a mixer cream together cream cheese, sugar & egg ( all but the 2 Tablespoons of sugar) and salt
  • Fold in the chocolate chips gently

    Assemble:
  • Drop a tablespoon full of the cream cheese filling in the middle of each muffin tin with the cake batter
  • Sprinkle each cupcake with the 2 tablespoons of white sugar on top
  • Bake for approximately 20 to 30 minutes.
  • Check to see if they are done by inserting a toothpick in the cupcakes and if they come out clean and the tops are  firm it is done.