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Black Bottom Cupcakes

Black Bottom Cupcakes

During my quest in the kitchen for the perfect version of one of my favorite childhood treats, I was surprised to discover how many people had never tried one before! If you’re part of this group- or you just haven’t had one in years- you need to make a batch! They’re wonderful!

makes 18 cupcakes

cream cheese filling:
3/4 pound (11/2 packages) cream cheese (not softened)
1/2 cup sugar
1 large egg, at room temperature 
1/3 cup miniature semi-sweet chocolate chips

cupcakes:
1 3/4 cups all-purpose flour
3/4 cup Dutch process unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (preferably canola)
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla extract

Preheat the oven to 350 degrees.
Line two 12-cup muffin tins with 18 cupcake papers.

to make the cream cheese filling:
In a medium-size bowl, beat the cream cheese and sugar until smooth. add the egg and beat well. Stir in the chocolate chips. Set aside.

to make the cupcakes:
In a small bowl, combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar. Add the dry ingredients in two parts, alternating with the buttermilk and vanilla, making sure that everything is well blended. Spoon or scoop the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cupcake comes out clean. Cool the cupcakes in the tins for 30 minutes. Remove from the tins and cool completely on a wire rack.