Black Bottom Cupcakes


  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup cocoa
  • 1 cup sugar
  • 1 cup water
  • ½ cup vegetable oil
  • 1 T vinegar
  • 1 t vanilla

Combine flour, soda, salt, cocoa and sugar, mixing well with a spoon or fork. Do not use a mixer. Stir in water, oil, vinegar and vanilla. Spoon batter into paper lined muffin tins, filling 2/3 full, no more. For regular size cupcakes, add 1 heaping teaspoon of cream cheese filling, sprinkle with mini chocolate chips. Bake at 350 for about 30 minutes. They won’t brown, maybe just a tinge. Cool in pan 1 minute, then remove to rack to cool. Yield: about 24. For mini-cupcakes, add 1 scant teaspoon of filling, sprinkle with mini chips and bake at 350 for about 20 minutes. Makes about 36 cupcakes.

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/3 cup sugar
  • 6 oz semisweet chocolate mini-morsels
  • 1 egg
  • 1/8 t salt

Using an electric mixer, combine cream cheese and sugar, creaming until light and fluffy. Add egg and salt, beating well.

NutritionInfo_BlackBottomCupcakesSkills: measuring, pouring, stirring, spooning

Equipment: hand mixer, large bowl, paper muffin cups, two 12 muffin tins or 36 mini muffin tin

Submitted by Kaye Ratchford, Little Rock, AR

Print this recipe!