Friday, September 9, 2011

Black Bottom Cupcakes

These are one of those recipes that I "make for my kids". Wink, Wink.  My favorite dessert is cheesecake, or peanut butter fudge, or maybe creme brulee.  OK, so I have a lot of favorites!  This is like getting to eat cheesecake wrapped in chocolate cake.  Pretty awesome combination, no?  These lovely cupcakes get their name from the chocolate that settles at the bottom, however, I like to use mini chocolate chips so they remain in the cheesecake.  Have a wonderful weekend and make sure to give these a try!


1 (8 ounce) package cream cheese, softened
1 1/3 cups sugar, divided
1/8 teaspoon salt
1 large egg
1 cup semisweet chocolate chips, regular or mini
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract


Preheat oven to 350.

Beat cream cheese at medium speed with an electric mixer until creamy; gradually add 1/3 cup sugar, beating well.  Add a 1/8 teaspoon of salt and egg; beat well.  Stir in chocolate morsels and set aside.

Combine remaining 1 cup of sugar, flour, and next 3 ingredients in a large bowl; make a well in the center of the mixture.  Combine water and remaining 3 ingredients; add to flour mixture, stirring until dry ingredients are moistened.  Spoon batter evenly into paper-lined muffin pans, filling half full.  Spoon a heaping tablespoon of cream cheese mixture into the center of each muffin cup.

Bake at 350 for 20 to 25 minutes or until a toothpick inserted in center comes out clean.  Remove from pans, and cool completely on wire racks.


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  1. I have been wanting to try these and I saw them a few weeks back. Must be a sign! Thank you for linking to Fat Camp Friday. Enjoy your weekend!

  2. What a great cupcake recipe, it looks delicious! Hope you are having a wonderful week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen