(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsCakes & Dessert Breads pg 1 >  Cupcakes, Black Bottom Cupcakes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



Boy Eats World! by David Lawrence

I'd all but forgotten about these little chocolate gems with their tender cream cheese bellies, until my mom reminded me of how much I used to love them. I would beg for these whenever there was a bake sale at school. In fact, I once told my mom there was a bake sale just to get her to make them for me.
Makes 12 cupcakes

• 2 1/4 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon kosher salt
• 1/4 cup plus 2 tablespoons cocoa powder
• 1 1/2 cups water
• 1/3 cup plus 3 tablespoons vegetable oil
• 1 1/2 teaspoons white vinegar
• 1 1/2 teaspoons pure vanilla extract

• 1/4 pound cream cheese, room temperature
• 1/2 cup sugar
• 1/8 teaspoon kosher salt
• 1 large egg
• 6 ounces semisweet chocolate chips

Preheat the oven to 350°F.

Line 12 muffin cups with paper liners. To make the cake batter, in a medium bowl, whisk
together the flour, sugar, baking soda, salt, and cocoa. Add the water, oil, vinegar, and vanilla and stir together until smooth and well combined.

To make the filling, in the bowl of a freestanding mixer fitted with a paddle attachment or with a handheld electric mixer, cream together the cream cheese, suger, and salt. Add the egg and mix until well incorporated. Gently fold in the chocolate chips by hand.

Fill the muffin cups 2/3 full with the cake batter and drop a tablespoon-size dollop of the cream cheese filling in the middle.

Bake until the tops are firm and a toothpick inserted in the cupcakes comes out clean, 25 to 30 minutes.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.


  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages