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Black-Bottom Cupcakes

February 2007
Black-Bottom Cupcakes

by 33 people

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You'll never miss frosting on these cupcakes—not with this dreamy cream-cheese center.

Makes: 24 servings

Prep: 35 mins

Cook: 25 mins

  • 8 ounces cream cheese, at room temperature
  • 2 1/2 cups sugar
  • Salt
  • 1 large egg yolk
  • 6 ounces semisweet chocolate chips
  • 2 1/4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 cup plus 2 tablespoons unsweetened cocoa powder
  • 1/3 cup plus 3 tablespoons vegetable oil
  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 teaspoons pure vanilla extract
  1. Preheat the oven to 350 degrees . Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
  2. In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
  3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.