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Black Bottom Cupcakes (Kim Smith)

Author/Submitted by:
Servings: 18
Categories: Cakes / Chocolate / Cupcakes / Desserts

8  oz  Cream cheese, room temp
1    Egg
1/3  c  Sugar
1/8  ts  Salt
1  c  Semisweet chocolate chips

--Cupcake outside--
1 1/2  cups  Flour, sifted
1  cup  Sugar
1/4  cup  Cocoa
1  teaspoon  Baking soda
1/2  teaspoon  Salt
1  cup  Water
1/3  cup  Vegetable oil
1  tablespoon  White vinegar
1  teaspoon  Vanilla

1. Line muffin cups with papers or tins. Using a wooden spoon, blend cream cheese, egg, sugar, & salt in mixing bowl. Carefully fold chocolate chips set aside.

2. Cupcake outside: Combine dry ingredients in another bowl & mix well. Add remaining ingredients & blend thoroughly. Fill cupcake papers 3/4 full. Drop one heaping Tbls. cream cheese mixture into center of each. Bake 25-30 (or until done) at 375 degrees. Makes 1 1/2 dozen (this one really does make this many).

3. Mini-muffin variation (Black Bottom Goodies): Use mini-morsels in cream cheese topping. Fill paper-lined mini-muffin pans 2/3 full with chocolate mixture. Spoon about 1 tsp cream cheese mixture over chocolate batter. Bake at 350 degrees for 10 to 15 minutes.

I usually make the mini-muffins, and make 1 1/2 recipes of the cream cheese topping. (I tend to run out of it.)

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