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?
Baltimore Black Bottom Cupcakes
For the Cupcake:
- 1 ½ cups all purpose flour
- 1 cup sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tablespoon distilled white vinegar
- 1 tablespoon vanilla extract
For the Filling:
- 8 oz. cream cheese at room temperature
- ⅓ cup sugar
- 1 egg
- ¼ teaspoon salt
- 1 cup mini chocolate chips
- Preheat the oven to 350 degrees. Line two cupcake pans with liners or spray liberally with non-stick cooking spray.
- In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda and salt.1 ½ cups all purpose flour, 1 cup sugar, ¼ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- Add the water, vegetable oil, vinegar and vanilla. Mix until combined. The batter will be really thin.1 cup water, ⅓ cup vegetable oil, 1 tablespoon distilled white vinegar, 1 tablespoon vanilla extract
- Fill the cupcake pans with ⅓ of the batter.
- In another bowl, beat together the cream cheese until smooth. Then add in the sugar and beat for 3 minutes.8 oz. cream cheese, ⅓ cup sugar
- Add in the egg and mix until combined, followed by the salt. Then add the mini chocolate chips, mixing only until just incorporated.1 egg, ¼ teaspoon salt, 1 cup mini chocolate chips
- Drop a tablespoon of the cream cheese mixture on top of the cupcake batter.
- Bake for 30-35 minutes then remove from the oven and allow to cool on a wire rack for 5-10 minutes.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
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.