Black Bottom Cupcakes

    Black Bottom Cupcakes

    10saves
    1hour50min


    1 person made this

    Rich and gooey. This is an old-time favourite recipe back in the US. Hope you enjoy as much as my family.

    arentyoucute New South Wales, Australia

    Ingredients
    Makes: 24 

    • 1 block Philidelphia cream cheese
    • 1 egg
    • 1/3 cup caster sugar
    • 1/8 teaspoon salt
    • 1 cup chocolate chips or chocolate nibs
    • 1 1/2 cups plain flour
    • 1 cup caster sugar
    • 1/4 cup baking cocoa powder
    • 1 teaspoon bicarb
    • 1/2 teaspoon salt
    • 1 cup water (or milk)
    • 1/3 cup olive oil
    • 1 tablespoon vinegar (prefer cider)
    • 1 teaspoon vanilla extract

    Directions
    Preparation:20min  ›  Cook:30min  ›  Extra time:1hour Other  ›  Ready in:1hour50min 

    1. Preheat oven to 180 degrees C.
    2. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
    3. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
    4. In a large bowl, mix together the flour, 1 cup sugar, cocoa, bicarb, and 1/2 teaspoon salt. Make a well in the centre and add the water, oil, vinegar and vanilla. Stir together until well blended.
    5. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
    6. Bake in preheated oven for 25 to 30 minutes.
    7. *Make sure to leave the cream cheese out for an hour or two before doing recipe. DO NOT microwave it to bring it up in temp, it will change the consistency of the finished product. :)

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