These cupcakes my friends, are the ultimate holiday indulgence! My mom started making these years ago, and now Christmas just isn’t the same if there aren’t any Black Bottom Cupcakes on the treat plate! This recipe is from the Best of Bridge series.
These cupcakes are also great because you can make them ahead of time, and put them in your freezer until you are ready to serve them. Just bring them out about an hour before you want to devour them! (We actually like them even more when they are a tiny bit cold).
Black Bottom Cupcakes There are 3 separate steps:
Step #1 Cream cheese topping 1 – 8 oz package cream cheese – room temperature 1 egg slightly beaten 1/3 cup sugar pinch salt
1 cup chocolate chips
With an electric mixer, combine all ingredients above (except the chocolate chips which you should add last and mix in by hand), and set aside.
Step #2 Chocolate cupcake batter 1 cup sugar 1 1/2 cups flour 1/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 cup water 1/2 cup oil 1 tbsp vinegar 1 tsp vanilla
Combine sugar, flour, cocoa, soda and salt. Combine water, oil, vinegar and vanilla, then add to the dry mixture. Mix well.
Step #3 Filling the Muffin Cups
Fill muffin cups with the chocolate cupcake batter about 1/3 full. Then drop a large spoonful of the cheese mix on top.
Bake for 20-25 minutes at 350. Don’t be tempted to eat them when they are warm – they need a few hours to sit, to let the flavour settle in!