Black Bottom Cupcakes

While doing some link surfing recently I came across quite a few recipes for Black Bottom Cupcakes. Being a sucker for anything involving chocolate and cream cheese, I had to give these a try!

The addition of the mini chocolate chips in the cream cheese mix adds a perfect texture to the “surprise” filling. The cream cheese was actually not as prominent as I would have liked it to be, and actually the next time I make these I’m going to play around with it a bit and add some sour cream to the mix and see how that works out.

The cupcakes stayed moist in the fridge with plastic wrap and were devoured within two days! This is definitely a keeper.

This particular version of the recipe comes from Worth Her Salt.

Black Bottom Cupcakes

1 8 oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c miniature semisweet chocolate chips

1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

~ Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

~ 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.

~ In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

~ Bake in preheated oven for 25 to 30 minutes.