These cupcakes are by far my most favorite. When I talked to my mom after the last cupcake was posted she said “you should makes those cupcakes with the cream cheese”. I hadn’t had one in forever, I’m so glad she recommended making them! I had never made them before, my mom was the one who always did. I googled around to see if the recipe was out there, and it is, but my mom gave me the recipe from her cookbook The Farm Journal’s Complete Home Baking Book. These don’t have frosting but you won’t miss one. They are delicious as they are.
Yes my hand mixer is in the background. No it didn’t start to magically work again. I was hopeful, but no such luck. Which might be why the cream cheese mixture was a bit runny, I had no way of really blending the cream cheese and the egg together.
I’ll be honest here. When a recipe says to sift something together 99 times out of 100 I don’t. I’m just too lazy for that. But I decided today I would. Might as well follow the recipe I’m telling you all to make, right?
When my mom has made these the cream cheese mixture sunk into the chocolate cake so you had a little surprise when you bit into it. I’m going to blame my broken hand mixer again because mine didn’t work like that. Although I did use 2 big teaspoons of the cream cheese mixture opposed to the 1 the recipe says – there was just way too much left over to throw it all away. But maybe this is why they’re called black bottomed and not “oh look, a surprise hidden cream cheese center cupcakes”.
They did come out pretty nicely however in true “my mom does everything better” attitude I prefer my mom’s black bottomed cupcakes. Although that didn’t stop be from eating one. Or maybe two.
Black Bottomed Cupcakes
- 2 3oz packages of cream cheese (I just bought 1 8oz package and used 6 ounces from it)
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 6oz package semi sweet chocolate chips (I used mini)
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1/2 cup chopped walnuts
Beat cream cheese in a bowl until smooth at medium speed. Add egg, 1/3 cup sugar and 1/8 salt. Beat until blended. Stir in chocolate pieces and set aside. Sift together flour, 1 cup sugar, cocoa, soda, and 1/2 teaspoon salt into a mixing bowl. Combined water, oil, vinegar and vanilla into small bowl. Mix well. Add oil mixture to cocoa mixture. Beat with mixer at medium speed until blended. Spoon batter into paper lined tins, fill 1/3 full. Top each with a large teaspoon of cheese mixture. Then combined 2 tablespoons sugar and nuts, mix well. Sprinkle each cupcake with sugar/walnut mixture. Bake at 350 for 35 minutes or until cake tester comes out clean. makes 18 cupcakes. (mine were done before 35 minutes)