Black Bottom Cupcake Recipe
Black bottom cupcakes are a double delight. With chocolate on the bottom and cream cheese cake on top, one of these miniatures is never enough!
These cute little cupcakes, made in miniature tins, are a double delight. They're chocolate on the bottom and have a cream cheese-based cake on top. Add chocolate chips and some pecans, and you've got a mix of flavor that will tantalize your tastebuds.
Before beginning, make sure you have mini muffin tins and mini cupcake liner papers. Then, prepare the following ingredients:
For Cream Cheese Batter:
1 Eight-ounce Cream Cheese Bar
1/3 Cup Sugar
1/8 Teaspoon Salt
6 Ounces Semi-sweet Chocolate Chips
For Chocolate Batter:
1 ½ Cups Flour, sifted
1 Cup Sugar
¼ Cup Powdered Cocoa
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Cup Water
1/3 Cup Oil
1 Teaspoon White Vinegar
1 Teaspoon Vanilla
1 Cup Chopped Pecans
Preheat oven to 350 degrees and line mini muffin tins with mini cupcake liner papers.
In a small bowl, blend cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt with an electric mixer, until smooth. Stir in the chocolate chips with a spoon and set this mixture aside.
In a large bowl, combine 1 cup sugar, flour, cocoa, baking soda and ½ teaspoon salt. Mix together with a spoon. Stir in the water, oil, vinegar and vanilla. Beat with an electric mixer until smooth. This mixture will have a runny consistency.
Fill cupcake liner papers with chocolate batter until 1/3 full. Spoon cream cheese batter on top of chocolate batter until the liner papers are ½ full. The cream cheese batter should sink into the chocolate batter somewhat. Sprinkle chopped pecans on top of cream cheese batter.
Bake at 350 degrees for 35 minutes, until cupcake tops are slightly brown. Cool before serving. This recipe makes 2 dozen mini cupcakes.
Bite into these small sweets for a heavenly flavor combination of chocolate, cheesecake and nuts. You’ll soon see that one is definitely not enough!