When I was in high school, I was hanging out with some friends at a summer camp when someone said something about “special brownies.”
My ears perked up and I instantly chimed in, “I make special brownies!”
Everyone stopped talking and looked at me. (This was a Christian camp, mind you.)
Wow, they’re really interested! So I offered, “…I can make you some!”
Stares.
Oblivious, and a little weirded out by their fascination with my brownies, I continued to explain, “I use this cream cheese mixture from a really good cupcake recipe I have…”
A pregnant pause, and then an explosion of laughter.
“JO!” Chris yelled out, laughing, “Can you make me some special brownies?”
“Uh… sure?”
More laughter. I was super confused.
Anyway a few moments later they let me in on the laughter, at which point I was half mortified… and half horrified– why would you do such a thing?! (If you’re still confused, you must be even more innocent than I. Search it. Google won’t laugh at you :-)).
In all seriousness, though, chocolate + cream cheese filling = SO GOOD. My favorite application is these black bottom cupcakes, but yes… the same filling recipe is great swirled in to a special batch of brownies =).
I used to bring these cupcakes with me when I visited my brother in college. Another lifetime ago. They were (and still are) his favorite, and were always a hit with his roommates and friends! It was great. I loved hearing people call me “Theo’s little sister,” and I liked being associated with yummy food. I guess some things never change!
Serve these rich, gooey, chocolatey cupcakes with a tall glass of cold milk! Yum yum!!!!
PS: This treat also makes it into my imaginary bakery’s top 10. Fosho.
PPS: These are also my pastor’s fav and one of my husband’s favs. You should really try making it if you know someone who likes chocolate!
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Black Bottom Cupcakes
slightly tweaked recipe from allrecipes.com
Ingredients
For the cream-cheese filling
- 1 (8 oz) package cream cheese, softened
- 1 egg
- 1/3 cup sugar
- 1/8 tsp salt
- 1 cup semisweet chocolate chips
For the chocolate cake
- 1 1/2 cups flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 Tbsp cider vinegar (I have made without and it was okay)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F. Line muffin tins with paper cups.
- Make the filling: In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- Make the cake: In a large bowl, mix together the dry ingredients (flour, 1 cup sugar, cocoa, baking soda, and 1/2 tsp salt). Make a well in the center and add the wet ingredients (water, oil, vinegar, and vanilla). Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25-30 minutes, or until edges of cream cheese parts are just browning. Let cool completely before enjoying. Serve with a tall glass of cold milk!
I enjoy these best the next day, when the two parts have married and everything holds together well when you bite into it.
4 responses to “Black Bottom Cupcake Recipe”
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oh my. looks great. I’m not a huge cream cheese fan but yours looks good b/c you added chocolate chips with it! I need to try 🙂 thanks!
Thanks! I hope you like them!!
YUM. I swear I gain weight just looking at your yummy recipes!
Also, I totally am the girl who would have been saying “I make special brownies!” I homeschooled 1 – 8th so there are a lot of references (sometimes still!) that I didn’t get. I’m learning, but oh it’s so embarrassing sometimes…
Haha yeah I don’t count calories when I bake… =P
I love it. I think that’s one of the pros of homeschooling 🙂