Black Bottom Cupcakes

A few weeks ago I had the honor of baking my Great Aunty Donna’s Black Bottom Cupcakes.  She has been making these for over 50 years. This recipe brings together two great things: cupcakes and cheesecake. We had a blast! Thanks Aunty Donna - Love You

To kick things up we had 4 flavors:

6 cupcakes = baked with Reese's Peanut Butter Cups in the middle of the cream cheese
6 cupcakes = added mint extract to the cream cheese
6 cupcakes = added peanut butter to the cream cheese
6 cupcakes = traditional

1 8oz package cream cheese, softened
1 egg
1/3 c sugar
1/8 t salt
1 c semisweet chocolate chips
1 1/2 c cake flour (or all purpose)
1 c sugar
1/4 c cocoa powder
1 t baking soda
1/2 t salt
1 c water (hot not warm)
1/3 c vegetable oil
1 T cider vinegar
1 t vanilla extract

1. Preheat oven to 350 degrees F. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.


3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the hot water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture and then top with more chocolate batter.


4. Bake in preheated oven for 25 to 30 minutes

Gramps gave them 2 thumbs up!!