When I got married my mom gave me a recipe book filled with a bunch of family recipes. It was such a sweet and thoughtful gift and almost six years later I still use it frequently.
One of the recipes in the book is for black bottom cupcakes. These cupcakes are really simple to make and are absolutely delicious. My family and I recently went to a friend’s house for dinner and a play date for our toddlers. We had the best time and I brought these cupcakes for dessert. They are a great option to make ahead and serve chilled as they have somewhat of a cheesecake consistency to them as well. This is a baking tin I use for making cupcakes and how cute are these cupcake liners! I hope you enjoy these as much as we did!
8 ounce package of cream cheese
1/3 cup sugar
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup chocolate chips (I used mini sized chips)
Chocolate cupcake portion:
1 1/2 cups flour
1 cup sugar
1 teaspoon soda
1/4 cup cocoa powder
1/3 cup oil
1 cup water
1 Tablespoon apple cider vinegar
1 teaspoon vanilla
Preheat oven to 350 degrees. Line a muffin baking tin with cupcake liners. Mix the topping together adding all the ingredients listed under the “Topping” section beating well. You may want to add in the chocolate chips after you have beaten all the other ingredients to help the chips keep their shape. Then sift together the dry ingredients under “Chocolate cupcake portion” together in a medium bowl. Then add to that the oil, water, apple cider vinegar and vanilla. MIx until combined. Fill the cupcakes 1/3 full with the “Chocolate cupcake portion” and then drop a spoonful of topping on top of each. Bake for 30-35 minutes and remove from baking tin when done to cool. Enjoy!