Black-Bottom Cupcakes

Total Time Prep: 20 min. Bake: 20 min. + cooling
Yield 2 dozen
Test Kitchen Approved
Black-bottom cupcakes are the kind of treat that disappears quickly. Between the moist chocolate cupcake and the rich cream cheese filling, everyone will want seconds.

Ingredients

  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup semisweet chocolate chips
  • CUPCAKES:
  • 1 cup sugar
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • TOPPING:
  • Sugar
  • Chopped almonds, optional

Directions

  1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
  2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  3. Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
  4. Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Nutrition Facts

1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.

This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds. —Julie Briceland, Windsor, Pennsylvania
Recipe Creator

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