Black Bottom Cupcakes

It seems as if I haven’t baked in a long time (I used to bake on a daily basis not on an every other week basis).  The last few weeks I have lacked motivation and a kitchen to call my own.  Baking, typically makes me feel better and helps me relax, but lately baking hasn’t done that for me.  I am sure I will get my zen back soon (SOONER than later). 

With that off of my chest, I would like to apologize to my readers for the lack of baking and blogging.  I really miss baking, so I promise to get my mojo back!

Thank you for listening!

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This weekend my sister in law came home and lucky for me, it gave me an excuse to bake (I remember when I didn’t need an excuse to bake! What is wrong with me?!?).  One of her favorite baked goodie is a black bottom cupcake.  I jumped at the chance to make them.  I love when I get to try new recipes. 

What I really loved about this recipe is that it was super simple to make.  The cake was extremely moist.  It’s a must bake for anyone who loves chocolate.  They won’t last long in any chocolate lover’s household.  Trust me, I made 20 and they were all devoured within 24 hours.  There wasn’t even a crumb left.

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Black Bottom Cupcakes

Ingredients:

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

Directions:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

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