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black bottom cupcakes

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Black Bottom Cupcakes

Black Bottom Cupcakes

 

 

Black Bottom Cupcakes

 

These cupcakes my friends, are the ultimate holiday indulgence!
What’s better than a rich chocolate cupcake with a creamy cream cheese filling?!
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!
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).

 

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Black Bottom Cupcakes

Servings 20

Ingredients

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

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

Instructions

Step #1 - Cream cheese topping:

  1. With an electric mixer, combine the cream cheese, egg and sugar. Mix until it is smooth.
  2. Add the chocolate chips and combine.
  3. Set aside.

Step #2 - Chocolate cupcake batter:

  1. Combine sugar, flour, cocoa, soda and salt.
  2. Combine water, oil, vinegar and vanilla, then add to the dry mixture.
  3. Mix well, until the batter is smooth.

Step #3: Filling the Muffin Cups & Baking

  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with paper muffing cups.
  3. Fill the muffin cups with the chocolate cupcake batter about 1/3 to 1/2 full.
  4. Then drop a large spoonful of the cheese mix on top.
  5. Bake for 20-25 minutes.

Recipe Notes

Don't be tempted to eat them when they are warm! They need a few hours to sit to let the flavour settle in! Even better? Wait until the next day!

(Recipe from the Best of Bridge)

Black Bottom Cupcakes

 

Seriously sooooo good!

 

 

And how about some fun?!
In honour of keeping it real here,
this is what food styling really looks like in my house.  For reals.

Divine Decadence! Black Bottom Cupcakes

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!

Makes about 20.

Enjoy!