Black Bottom Cupcakes

Have you ever had Black Bottom Cupcakes? I haven't had these in years- I don't think I've ever made them for Aaron. They are amazing. I am not sure what made me think about them, but once I started, I couldn't get them out of my head. I dug through my box of recipes and finally found it written on the back of a receipt dated 1996. I sent Aaron to the store for the one ingredient we needed- cream cheese- and got to work.

It's a really simple recipe. You just throw all the cake ingredients in the mixer, and then spoon into the muffin tin. Then you don't even need to clean the mixer before you put the filling stuff in. Aaron showed up with my block of cream cheese right as I was about ready for it- perfect timing. I always add way more chocolate chips than the recipe says too. I mean, how can you have too much chocolate?

Right now I'm impatiently waiting the 20 minutes they take to bake. My house is starting to smell chocolaty. It's delightful. There's nothing better than the smell of something delicious baking in your house, don't you agree?

After you get the filling made, you just spoon big blobs of it on top of the cake batter. I think I may have overfilled these, I guess we'll see when they come out of the oven. The only downfall to this recipe is it doesn't make nearly enough cupcakes. I should probably double it when I make it.

Black Bottom Cupcakes
Cake:
1 ½ c flour
1 c sugar
¼ c cocoa powder
½ t salt
1 t baking soda
1 c water
½ c oil
1 t vanilla
1 Tb vinegar

Filling:
8 oz cream cheese
½ c sugar
1 egg
6 oz chocolate chips

Bake for 20 mins at 350°

And this is what it looks like when you try to take it out of the paper before it's even remotely cool enough to eat. The chocolate chips are all melty and good... yum.


Let me edit this to add a picture of what they look like if you wait until they cool off to eat them- it's much more appetizing LOL