Black Bottom Cupcakes
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Black Bottom Cupcakes

who could resist a super moist, intensely chocolate cupcake with

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Black Bottom Cupcakes

Black Bottom Cupcakes combine rich chocolate cake with a creamy cheesecake center for the perfect sweet treat. Easy to make and visually stunning, they’re a hit for any occasion!
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Servings: 20
Course: Appetizer
Cuisine: French
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 egg
  • 1/8 teaspoon salt
  • 1  (8 ounce) package cream cheese
  • 1 cup semisweet chocolate chips
  • 1/3 cup white sugar
  • 1 cup white sugar
  • 1/4 cup cocoa
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1  ½ cups all-purpose flour
  • 1 cup water
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil

Method
 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
  2. Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
  3. In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
  4. Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
  5. Bake for 30 to 35 minutes.

Notes

Enjoy
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