Black Bottom Cupcakes II

Made-from-scratch chocolate cupcakes with a great cream cheese surprise!

Black Bottom Cupcakes II


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup white sugar
  • 1/3 cup vegetable oil
  • 1 cup water
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips


1 Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.

2 In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.

3 In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.

4 Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake cupcakes in preheated oven for 35 minutes, or until done.


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