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Black Bottom Cupcakes Recipe

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This recipe for Black Bottom Cupcakes is from Evangelical Christian Academy Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Topping:
8 oz. cream cheese (250 g.)
1/3 c. sugar
1 egg, unbeaten
1/8 tsp. salt
1 c. semisweet chocolate chips

Cupcakes:
1 1/2 c. sifted flour
1 egg
1/4 c. unsweetened cocoa
1 c. water
1/8 tsp. salt
1 T. vinegar
1 c. sugar
1/3 c. vegetable oil
1 tsp. baking soda
1 T. vanilla
Directions:
Directions:
Combine topping ingredients in small bowl, mix until smooth. Stir in chips, set aside. Sift together dry ingredients. Add egg, water, vinegar, oil, and vanilla; beat until well combined. Fill paper-lined muffin tins half full with chocolate batter. Drop a tablespoon of topping in center of batter of each cupcake. Bake 350° F for 25 min. Cool. Refrigerate any leftovers. Yields: 18-24 cupcakes.

 

 

 

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