Samantha W's Delicious Black Bottom Cupcakes
  • Cooking Time: 18-20
  • Servings: 20-24 cupcakes
  • Preparation Time: 15
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1/8 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup sugar
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Sugar
  • Chopped almonds, optional
  1. In a small bowl, beat the cream cheese, sugar, egg, and salt until smooth.
  2. Stir in chips and set aside.
  3. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well-blended.
  4. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  5. Fill paper-lined muffin cups half full with chocolate batter.
  6. Drop a heaping tablespoon of cheese mixture in center of batter of each cupcake.
  7. Sprinkle with sugar and chopped almonds if desired.
  8. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean.
  9. Cool in pans for 10 minutes before removing to racks to cool completely.
  10. Refrigerate leftovers.
My mom and I love to cook together. One day she found black bottom cupcakes online. So we decided to cook black bottom cupcakes. It isn’t a tradition, but it’s really fun to make. We made them and loved them. We make them for family gatherings or even small picnic​s,​ and I wanted to share them with the 8th grade at the feast.