Black Bottom Cupcakes
These Black Bottom Cupcakes are always a crowd pleaser!
Servings: 12 cupcakes
Ingredients
Filling
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- ⅛ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter chips (optional- you can use all semisweet if you prefer. You just want 2 cups total of morsels.)
Chocolate Cupcake
- 1 cup granulated sugar
- 1 cup hot water (can substitute hot coffee)
- ⅓ cup canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ cup baking cocoa
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Instructions
- In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
- Fold in chocolate and peanut butter chips; set aside.
- Cupcakes
- In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
- In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
- Fill paper-lined muffin cups half full with batter.
- Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.