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Tuesday, June 16, 2009

Black Bottom Cupcakes


I got this recipe years ago from someone my husband worked for. These are really yummy and they taste great without frosting too. They really are best with the mini-semi-sweet chocolate chips.



Black Bottom Cupcakes

Filling:

1 8oz package cream cheese, softened
1 egg
1 teaspoon vanilla
1/3 cup sugar
1/8 teaspoon salt
1 cup mini semi sweet chocolate chips

Cupcake Batter

1 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 cup sugar
1/4 cup cocoa powder
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla

Filling:

In a mixing bowl beat the softened cream cheese, egg and vanilla. Beat in the sugar and salt. Fold in mini chocolate chips.

Cupcake Batter:

Put all the dry ingredients in a mixing bowl and whisk well. Add all the wet ingredients and beat well.

To assemble cupcakes, put liners in 2 (12 cup) cupcake pans. Fill liners 1/3 full with cupcake batter. Then put about a tablespoon full of filling. If you have any batter left add some over the top of the filling. Bake at 350 degrees for 25-30 minutes. Let cool in pans then frost.

This is my favorite cookie scoop! I used it to put the batter in the liners.

This is my helper, Sloan.

Here's how it looks before you bake it

Here they are baked!

Frosting

4 cups powdered sugar
1 cup shortening
1/2 cup butter, softened
2 teaspoons vanilla
2 egg whites

Beat all the ingredients in a large mixing bowl until fluffy and well mixed. Pipe onto cooled cupcakes.





1 comment:

katskitchen said...

These cupcakes look great. I love the combination of cream cheese and chocolate!