Black bottom cupcakes are deep chocolate cupcakes with a sweet cream cheese filling and a thick rich melted chocolate layer on the bottom. They are irresistable, low calorie and fat (well....maybe not), and easy to make.
Black Bottom Cupcakes
1 (8 ounce) package cream cheese
1 cup miniature semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees. Line muffin tins with paper cups.
2. Beat cream cheese, egg, 1/3 cup sugar, and 1/8 tsp salt until fluffy. Stir in chocolate chips. Set aside.
3. Mix flour, 1 cup sugar, cocoa, baking soda, 1/2 tsp salt. Make a well in the center and add water, oil, vinegar, and vanilla. Stir until blended. Pour into muffin cups until 1/3 full. Top each with a dollop of the cream cheese mixture.
4. Bake for 25 to 30 minutes.
Makes 24 cupcakes. Frost if desired, but these are fine with no frosting.