Tuesday, November 30, 2010

Black Bottom Cupcakes

Combining rich chocolate cake with a creamy cheesecake filling, these adorable mini black bottom cupcakes are a delicious treat! We will be serving these at our Christmas events this season and we want you to have the recipe.


The original recipe probably dates back to the 1940’s when butter, eggs and milk were rationed. With the yummy filling, no frosting is needed.

  • 1 8oz cream cheese, softened
  • 1 egg
  • 1/3 c. sugar
  • 1/8 tsp. salt
  • 6 oz. mini semisweet chocolate chips
  • 1 c. water
  • 1/3 c. vegetable oil
  • 1T. white vinegar
  • 1 t. vanilla extract
  • 1 1/3 c. all purpose flour
  • 1 c. sugar
  • ¼ c. baking cocoa
  • 1 tsp. baking soda
  • 1 tsp. salt

Mixing the ingredients

To make the filling batter, in a mixing bowl beat cream cheese, egg. sugar and salt until smooth. Stir in the chocolate chips and set aside. For batter, combine water, oil, vinegar and vanilla and set aside. Combine remaining dry ingredients in mixing bowl and with mixer on low, gradually add wet ingredients. Beat until smooth (mixture will be thin). Spoon about 2 tsp. of batter into paper lined miniature muffin tins. Top with about 1 tsp. filling. Fill cups about 75% full. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean. Cool for 5-10 minutes; remove to wire racks to cool completely. Yield: 5 dozen

Baked cupcakes can be stored in the refrigerator for 3-4 days or well wrapped and frozen.