Black Bottom Cupcakes

Black bottom cupcakes have made their appearance at several Sinclair birthday celebrations over the years. They're simple to make and delicious to eat and-- the best part-- they don't require forks or even plates (a napkin to place it on will suffice just fine!).

This is the recipe I used for the cupcakes for Daniel's birthday:


Black Bottom Cupcakes

1-1/2c all purpose flour
1tsp baking soda
1/4c (generous-- I probably used closer to a 1/2, honestly!) unsweetened cocoa powder
1/2tsp salt
1c sugar
1/3c vegetable (or coconut) oil
1c water
1T vinegar
1tsp vanilla extract

1 (8oz) package cream cheese, softened
1 egg
1/3c sugar
1/8tsp salt
1c semisweet chocolate chips

1. Preheat oven to 350*. Line 2 12-cup muffin pans with paper liners.
2. Stir together the flour, baking soda, cocoa, and salt in a small mixing bowl. Set aside.
3. In a large bowl, whisk together the sugar, oil, water, vinegar, and vanilla. Beat in the flour mixture until incorporated. Set aside.
3. In a medium bowl, beat together the cream cheese, egg, sugar, and salt. Stir in the chocolate chips.
4. Fill muffin cups 1/3 full with chocolate batter, then top with a heaping teaspoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20-25 minutes.


I didn't taste any, but they seemed to be enjoyed: there were none left at the end of the evening!