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!


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.




Black Bottom Cupcakes


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


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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