I was sitting around, trying to determine what cupcake recipe I would share next and it hit me that my frosting tips were destroyed
Luke had managed to grab not one, but 5 of my frosting tips and mangle them to the point that I couldn’t repair them. Good work for a kid that’s not even 2 years old yet.
The cupcake recipe would have to be one without frosting then…and there aren’t many that I care for, honestly.
Then it hit me. My mom used to make black bottom cupcakes when I was young and maybe it was time for me to make them.
What’s not to like? Cream Cheese? Good. Chocolate Chips? Good. Chocolate Cake? Good.
It’s settled. Here are my mom’s black bottom cupcakes. Enjoy!
Cream Cheese Topping
8 oz. Cream Cheese
1/3 c. Baker’s Sugar
1 Large Egg
1/8 t. Salt
1/2 c. Chocolate Chips, miniature work fine (honestly, I estimated this. I add enough chocolate chips until it looks like the amount I’d like to eat)
1) In the bowl of your standup mixer, with the paddle attachment affixed, mix the cream cheese, sugar, egg, and salt until thoroughly combined and smooth
2) Fold in chocolate chips and set aside
1 1/2 c. AP Flour
1 c. Baker’s Sugar
1/4 c. Unsweetened Cocoa Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 c. Water
1 t. White Vinegar
1/3 c. Canola Oil
1 tsp. Vanilla
1) Preheat your oven to 350 degrees. Line muffin tins with 18 cupcake liners.
2) In the bowl of your standup mixer, with the paddle attachment affixed, mix the flour, sugar, cocoa, baking soda, and salt.
3) Once combined, add water, vinegar, and oil. Mix for one minute
4) Add vanilla and mix for another minute
5) Divide chocolate batter amongst the 18 liners
6) Now, take about a tablespoon of your cream cheese/chocolate chip mixture and plop it right on top of the chocolate cupcake batter.
7) Bake for 22-25 minutes. Your cake tester should come out clean (just remember to insert in a part without the cream cheese)
8) Remove from muffin tins and cool on wire racks (and dude, don’t freak out, the cream cheese mixture will sink down after being taken out of the oven…totally ok)
Well, there you have it. A simple recipe with a good taste. The chocolate cake isn’t all that sweet, so if that’s what you’re looking for, look elsewhere. You can experiment with this recipe…for instance, I typically like to make more cream cheese mixture for a higher cream cheese to cake ratio. It’s up to you what you want to do. Experiment. Have fun.