I used to hate Black Bottom Cupcakes growing up.
Well, I should not say hate. Hate is a strong word. As mom used to say, “You should only hate the devil and Hitler.” I think it’s safe to throw in some others in that saying too, but she made her point and it has had a lasting effect. To this day, I try and limit my use of the word hate.
Anyway, the funny thing is, I can’t remember even trying Black Bottom Cupcakes until I was older so I had no grounds for even hating them! My aunt used to bake them all the time for family gatherings and everyone LOVED them but for some reason I just didn’t bother with foods involving cheesecake filling. (Which is bizarre considering one time I made a pumpkin cheesecake with one of my aunts and I was a fan of neither pumpkin nor cheesecake at that point- I was just really eager to bake!) Now, I think cheesecake is incredibly delicious and I like Black Bottom Cupcakes, too!
These cupcakes were a smidge intimidating the first time I made them because they seemed so complex. I couldn’t wrap my head around how the chocolate cupcake part and the cream cheese part bake at the same time without completely melding together. (There is probably some science based reason why this does not happen but growing up it seemed impossible- silly, I know.) But turns out, my younger self was foolish for thinking these were difficult. Black Bottom Cupcakes are the easiest cupcakes I’ve ever made and what’s great about them, is that they do not require frosting! All you do is mix, scoop, bake, cool, and eat. Easy! I hope you enjoy!
- 1 1/12 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbls. white vinegar
- 8 oz cream cheese
- 1 egg
- 1/3 cup sugar
- chocolate chips
- Pre-heat oven to 350 degrees.
- In large bowl stir together flour, 1 cup sugar, cocoa, baking soda, and salt. Pour in water, oil and vinegar.
- In separate bowl beat cream cheese until smooth. Add in egg, 1/3 cup sugar and chocolate chips.
- Scoop chocolate batter into muffin tins. Then spoon a heaping tablespoon of the cream cheese mixture on top.
- Bake 25-30 min and let cool completely. Enjoy!