Black Bottom Cupcakes

These black bottom cupcakes are rich and chocolatey with a creamy cream cheese filling that is irresistible!

This is my Nana’s recipe. When I was growing up, she and my mom would make these every once in a while, and they have stayed in my top five all-time favorite desserts since. They are unlike any other cupcake. They are rich but not overly sweet. They are super moist and melt in your mouth.

I love that this recipe only makes 18 cupcakes. Not too many and not a bunch leftover. You could double the recipe if you need more than the 18 though. These need to be stored in the refrigerator or you can freeze them.

These cupcakes are great for fancy and special occasions or just because you want something sweet to snack on. They are a real crowd pleaser!

Ingredients

• Cream Cheese
• Egg
• Granulated Sugar
• Salt
• Semi-Sweet Chocolate Chips
• Water
• Vegetable Oil
• Vinegar
• Vanilla Extract
• Flour
• Unsweetened Baking Cocoa
• Baking Soda

Instructions

• Preheat the oven to 350 degrees and line your cupcake pans with paper cupcake liners.
• In a mixing bowl, add the softened cream cheese, egg, sugar, and salt. Beat until smooth with a stand mixer or hand mixer.

• Stir in by hand the semi-sweet chocolate chips. Set aside.

• In another medium sized mixing bowl, add the water, vegetable oil, vinegar, and vanilla extract (wet ingredients).

• In another separate bowl, add the dry ingredients, the flour, sugar, unsweetened baking cocoa, baking soda, and salt. Whisk until well combined.

• Pour the dry ingredients into the wet ingredients. Whisk until well combined. Batter will be thin.

• Fill the cupcake liners half full of the chocolate batter.

• Top the chocolate batter with a heaping tablespoon of the cream cheese mixture.

• Bake for 18-23 minutes or until a toothpick inserted into the chocolate part comes out clean.

• Let cool on a cooling rack. Once all the way cooled off, serve or store in the refrigerator in an airtight container.