Be sure to use cupcake papers when cooking as these babies will definitely stick to the pan no matter WHAT you do.
Black Bottom Cupcakes
- 8 oz cream cheese at room temperature
- 1 whole egg
- 1/3 cup sugar
- 6 oz chocolate chips
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 5 tbsp salad oil
- 1 tbsp cider vinegar
- 1 tsp vanilla
Pre heat oven to 350. Line 18 muffin tins with papers.
Beat the cream cheese, egg and sugar together until smooth. Stir in the chocolate chips and set aside. If you don't like the extra chocolate overload, you can leave out the chips.
Make batter. In a medium bowl mix together the flour, sugar, cocoa, baking soda, salt. In a smaller
bowl or measuring cup mix the water, oil, vinegar and vanilla. Mix the wet ingredients into the dry ingredients.
Fill the paper cups 1/2 way with the batter. Top each one with a heaping 1 tbps filling. Sprinkle with chopped walnuts.
Bake for 25 minutes. Let cool before eating as they will be very gooey in the middle with melted chocolate.
Super easy recipe. I've made these from this recipe for over 40 years and have no idea where I got it fro originally.