Ultimate Black Bottom Cupcakes
This is the original Black Bottom Cupcakes recipe that may or may not be your grandma's.
Servings 20 or slightly more
Cost 5
Ingredients
Filling:
- 8 oz cream cheese, softened (228 grams)
- ⅓ cup sugar (67 gram)
- 1 large egg, bring to room temperature
- ⅔ cup miniature or regular size chocolate chips (114 grams)
Cake:
- 1 ½ cups all-purpose flour, bleached for softer cake** (190 grams)
- ¼ cup unsweetened cocoa powder, natural (20 grams)
- 1 teaspoon baking soda
- ½ teaspoon scant teaspoon salt
- 1 cup granulated sugar (200 grams)
- 1 cup water or brewed coffee
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line 22 muffin cups with paper liners.
- Beat the very soft cream cheese and sugar until smooth. Beat in the egg until smooth. If using mini chips, stir about ⅔ of them in now. If using regular size chips, hold off and sprinkle them on at the end.
- Mix the flour, cocoa powder, baking soda, salt and sugar together in a mixing bowl. Add the oil, vanilla, water and vinegar and stir to make a fairly loose batter.
- Divide the chocolate batter evenly among the muffin tin (should get about 20-22). Sprinkle some more chocolate chips over the chocolate batter.
- Spoon cream cheese mixture over the chocolate batter, dividing evenly.
- Bake on center rack for about 25 minutes. They should puff up quite a bit and fall as they cool. Let cool in cupcake pan for about 10 minutes, then remove from pan.
Notes
Unbleached flour is fine too, but weigh it because it can sometimes be a little heavier. If you don't have a scale, just spoon it lightly into the cup and level or give it a very good stir before measuring.