Saturday, February 11, 2012

black bottom cupcakes.

This is one of my favorite, and fallback recipes. i pulled the original recipe from allrecipes but have found in the [several] times i've made them that by increasing the cupcake measurements by a bit, i come out with a better ratio of cream cheese:cupcake - and for me, making a perfect batch of 24 cupcakes.



  • filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips

  • 1 3/4 cups + 2 tablespoons all-purpose flour
  • 1 1/4 cup white sugar
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup water
  • 1/3 cup + 1 tablespoon vegetable oil
  • 1 1/2 tablespoon cider vinegar
  • 1 1/4 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. 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.
  3. In a large bowl, mix together the flour, 1 1/4 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.
  4. Bake in preheated oven for 25 to 30 minutes.

i have also found that they taste much better when you have a helper. while i'm gathering ingredients, ella lines my cupcake pans; a job i don't mind passing on.

she has her own motivations for assisting.

the end product is quite divine. a heavenly combination of chocolate and cream cheese - two loves in my life. serve one of these puppies up with a class of milk, and call it a day. i've even convinced myself they qualify as a breakfast "muffin" because of their cream cheese filling. feel guilty not, my friends.

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