Ooey Gooey Moist Deliciousness!

You asked for it! Black Bottom Cupcakes

Just take a wild guess which posts get the most hits? Which recipes I get the most requests for? Veggies? Ha! It’s all about the SUGAR. FAT. DESSERT! (Can you hear me laughing out loud?!) A friend did me a HUGE favor the other day and in return I promised cupcakes- Black Bottom Cupcakes. After I posted the pic, the requests came rolling in for the recipe. These babies are super simple to make. (Have you noticed this is a running theme in my life?!) And even more simple to eat! Bwahahhahahaaa!

Ooey Gooey Moist Deliciousness!

Black Bottom Cupcakes Makes 24

1- 8 oz. cream cheese
1/3 c. granulated sugar
1 egg
1/8 t. salt
1 1/4 c. chocolate chips

Beat the cream cheese and sugar together in a small bowl till smooth with an electric mixer or stick blender. Add the egg, vanilla and salt and continue blending till all ingredients are well incorporated. Add the chocolate chips and mix with a spoon. You have basically created a chocolate chip cheesecake mix. This is going to be dropped by teaspoonfuls into the cupcakes after the tins are filled with the chocolate batter. Set this mix aside.

1  2/3 c. granulated sugar
1  2/3 c. water
2/3 c. vegetable oil
2 eggs
2 T. white vinegar
2 t. vanilla extract

2  1/2 c. all-purpose flour
3/4 c. baking cocoa ( My recipe uses more than most because I like mine more chocolatey!)
2 t. baking soda
1 t. salt

Preheat the oven to 350 degrees. Prepare a muffin tin with cupcake papers in each hole. Have extras ready to go if you do not have enough muffin tins to make 24 at one time. You do not have to grease or spray the pan or the papers with any type of oil. Just lay the papers in the pan.

Combine the flour, baking cocoa, baking soda and salt in a bowl and sift several times until the mixture is well lump-free and well combined. Set aside.

In a larger bowl, add the sugar and water and mix till incorporated. Add the eggs and mix well. Add the vegetable oil, vinegar and vanilla extract and mix till combined. Now add the dry ingredients and be careful that it doesn’t fly up everywhere when you add it in as the mixer is moving. Mix until just blended. The batter will be runny and should start bubbling up from the reaction from the vinegar and baking soda immediately. Start pouring the chocolate batter into the cupcake tins till about 3/4 full. After all the tins are full, take the chocolate chip- cheesecake mix and drop a big teaspoonful into each cupcake. Don’t worry about being fancy- just drop it in!

Bake for 25 minutes or until the tops spring back when gently touched. Cool slightly and remove from the pans to cool completely….Heh! IF you can wait, that is! I admit, I didn’t! They must be refrigerated due to the cheesecake filling. These cupcakes freeze exceptionally well (and microwave equally well on defrost! lolol!)


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