There’s something absolutely magical about cupcakes. These miniature cakes, often frosted with a variety of flavors and decorated with an array of designs, have a special place in my heart. But among all the cupcakes I’ve baked and tasted, the Black Bottom Cupcakes hold a unique position. With a rich chocolate base and a luscious cream cheese filling, these cupcakes are a divine union of two beloved dessert flavors. The beauty of these cupcakes lies in their simplicity. The chocolate base is moist and rich, while the cream cheese adds a tangy contrast that makes these treats irresistible. I love these cupcakes for their versatility. They’re just as perfect for an afternoon snack as they are for a birthday celebration or a potluck dinner. Plus, they’re easy to make, which is always a bonus in my book. So, if you’re in the mood for something sweet and satisfying, these Black Bottom Cupcakes are just what you need!
Ingredients
- 8 oz. cream cheese
- 1 egg
- 1/3 c. sugar
- 1/8 tsp. salt
- 6 oz. chocolate chips
- 1 1/2 c. flour
- 1 c. sugar
- 1/4 c. cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. water
- 1/3 c. cooking oil
- 1 Tbsp. vinegar
- 1 tsp. vanilla
Baking Instructions
- Combine first four ingredients and mix well.
- Stir in chocolate chips.
- Mix together flour, 1 cup sugar, cocoa, soda and salt.
- Add water, oil, vinegar and vanilla.
- Beat well.
- Fill cupcake papers 1/3 full of chocolate mixture.
- Top each with cream cheese mixture.
- Bake at 350° for 30 to 35 minutes.
- Makes 18 to 20 cupcakes
Calorie: 220
Total cooking time: 1 hour
Difficulty level: Easy
The Sweet (and Salty) Beginnings
Ah, the sweet smell of cream cheese. If you’re anything like me, you’re probably drawn to it like a moth to a flame, or a kid to a candy store. It was a bright Saturday morning, and on the menu for the day? Black Bottom Cupcakes. Yes, you heard that right.
My friends, let me tell you, 8 oz. of cream cheese, a single egg, 1/3 c. of sugar, and 1/8 tsp. of salt have never looked so appealing. I mixed them together, gleefully watching as they turned into a creamy concoction. Why does mixed cream cheese always look like a fluffy cloud to me? Anyway, moving on.
The Chocolate Chip Storm
Then, the fun part started. I took out 6 oz. of chocolate chips from my pantry. My fingers itched to sneak a few for myself, but I held back. I mean, what’s a few missing chips in the grand scheme of things, right? But no, I was on a mission. I stirred the chocolate chips into the cream cheese mixture, a look of pure determination on my face.
The Power of Flour
Now, it was time for the dry ingredients. 1 1/2 c. of flour, 1 c. of sugar, 1/4 c. of cocoa, 1 tsp. of baking soda, and 1/2 tsp. of salt. I mixed them together, feeling a bit like a mad scientist. Who knew cooking was so similar to chemistry?
The Liquid Love
With the dry ingredients out of the way, it was time for the wet ones. 1 c. of water, 1/3 c. of cooking oil, 1 Tbsp. of vinegar, and 1 tsp. of vanilla joined the party. I beat them well, feeling like a drummer in a rock band.
The Cupcake Construction
Once my mixtures were ready, I was faced with the daunting task of filling the cupcake papers. I filled each one 1/3 full of the chocolate mixture, trying to avoid any spillages. The cream cheese mixture was then added on top. I must say, they looked like little works of art.
The Baking Anticipation
Then, into the oven they went at 350° for 30 to 35 minutes. The waiting was the hardest part. I mean, who could resist the heavenly smell of cupcakes baking? I certainly couldn’t. I might have even done a little happy dance around the kitchen.
The Sweet Finale
And there you have it, my friends. 18 to 20 delicious Black Bottom Cupcakes, ready to be devoured. If the smell alone didn’t make you drool, the sight certainly would. They were perfect, if I do say so myself.
In conclusion, making these cupcakes was a hilarious journey of flour clouds, chocolate chip storms, and the power of cream cheese. But let’s be honest, isn’t that what cooking is all about?
