Does your family have one of those recipes that have been around for years?
The type of recipe that every time that it is made, it brings you back to a time and memory that you hold so dear. The kind of memory that is held with goodness and love?
That is Black Bottom Cupcakes to me.
Shortly after I began dating my husband in 2001, I was introduced to his Granny’s little slice of heaven, aka: Black Bottom Cupcakes.
I have been blessed enough to receive a recipe book from Granny where she hand-wrote family favorite recipes. It will be cherished forever. And of course I was ecstatic to find this recipe was included!
I’ve never met a chocolate and cream cheese recipe that I don’t love and this is definitely not an exception.
You seriously can not go wrong with a chocolate cupcake, that has warm gooey cream cheese center and small little bits of chocolate chips that sink to the bottom. Lordy gracious, I need one RIGHT NOW!
It was such a sweet moment to introduce these cupcakes to my 5 year old and I am so excited to bring them to you. Enjoy!
Black Bottom Cupcakes
Ingredients
Chocolate Cupcake
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1 cup water
- 1/3 cup canola oil
- 1 tsp white vinegar
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese softened
- 1 egg
- 1/3 cup sugar
- 6 oz milk chocolate chips
Instructions
- Turn oven on and pre-heat to 350 degrees.
- Start by mixing together the cream cheese filling by mixing together cream cheese, egg, 1/3 cup sugar. Mix thoroughly and add the chocolate chips.
- In a large bowl, sift together the flour, sugar, cocoa, and baking soda.
- Add to the same bowl, the water, oil, vinegar, and vanilla extract. Mix until combined.
- Fill cupcake baking pan with liners and fill each hull 1/2 full with batter.
- Top each cupcake with a heaping teaspoon of cream cheese mixture.
- Bake at 350 degrees for 20-25 minutes until done. Cool for 5 minutes. Enjoy!
