Recipe Remake: Black Bottom Cupcakes

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Black bottom cupcakes are one of the desserts I remember always being a part of my life. My mom didn't bake often, but she did know how to make these cupcakes. I can't remember if they were made for holidays or just because, but I have loved them from the first time I had one.



Then as a teenager, I had a friend who worked at a little bakery in the mall and they sold bite-sized black bottom cupcakes. They were really cheap too but I know I probably spent at least $100 on them during the summer, getting them every time we went to the mall and she was working.

One of the days when Tom and I had first started dating, I was telling him about these cupcakes and he had said he'd never had them before. Of course I needed to remedy that right away. He really liked them and I ended up making them as the favors for our wedding.



Only I would use the two days off before my wedding to assemble Chinese-style take out boxes to hold 2 cupcakes each, then bake 150+ cupcakes! But they turned out perfectly and everyone said it was such a great idea as a wedding favor that I can't help but think it was entirely worth it.



I almost always have blocks of cream cheese in my fridge and you all know my hoarding obsession with mini chocolate chips, so I can pretty much make these cupcakes at any time. Which I think turned out to be a little ironic, because when I decided I was going to redo this recipe for the Festive Foodies, I ended up having to make them three times. The first batch stuck horribly to the liners and the cream cheese middle in the second batch sunk before I could get a good picture of them. Third time is the charm, right?




Black Bottom Cupcakes
Source: Cookaholic Wife
Servings: 24
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Ingredients:
    • For the Cupcake:
    • 1 ½ cups all purpose flour
    • 1 cup sugar
    • ¼ cup cocoa powder
    • 1 tsp baking soda
    • ½ tsp salt
    • 1 cup water
    • ⅓ cup vegetable oil
    • 1 tbsp distilled white vinegar
    • 1 tbsp vanilla extract
    • For the Filling:
    • 8 oz. cream cheese, at room temperature
    • ⅓ cup sugar
    • 1 egg
    • ¼ tsp salt
    • 1 cup mini chocolate chips

Directions:

1. Preheat the oven to 350 degrees. Line two cupcake pans with liners or spray liberally with non-stick cooking spray.
2. In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, vegetable oil, vinegar and vanilla. Mix until combined. The batter will be really thin.
3. Fill the cupcake pans with ⅓ of the batter.
4. In another bowl, beat together the cream cheese and sugar until light and fluffy, about 3 minutes. Add in the egg and salt and mix until combined, then add in the mini chocolate chips, beating only until incorporated.
5. Drop a tablespoon of the cream cheese mixture on top of the cupcake batter.
6. Bake for 30-35 minutes then remove from the oven and allow to cool on a wire rack for 5-10 minutes. 


The cupcakes can be kept at room temperature, but are better if stored in the refrigerator. 




Of course my coworkers did not mind the three batches of these cupcakes that I brought in over the course of a month trying to get the recipe right. The cake portion is light and rich and the cream cheese filling is basically a dollop of cheesecake. You really can't go wrong with that combination. 





Originally posted on www.cookaholicwife.com on February 13, 2010.













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7 comments:

  1. Mmmmm! I, like you, always have cream cheese and mini chips on hand. And can you believe I have never had a black bottom cupcake either? These are on my must make list!

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  2. I've never heard of these, but love the color combo and can understand why they were popular!

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  3. These are the best!! I totally understand your obsession!

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  4. Such a cute story! I used to make these cupcakes all of the time and then kind of forgot about them. Thanks for the reminder - going to need to make again soon!

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  5. How awesome to get a homemade treat for a wedding favor. These look delicious. I need to make them for an event for school.

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  6. These look SO good!! I can't pass up a good cupcake.

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  7. I've never had these before, but they sound good!

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