Saturday, July 12, 2014
Black Bottom Cupcakes
Rich and gooey chocolate cream cheese cupcakes!
I don't know if you've tried these, but they are really delicious! As you get to know me better, you'll find that I'm a true "Chocoholic" and will probably post a lot about my love for the luscious cocoa bean! I was so thrilled to find out it's actually good for us...in moderation, of course. And it comes from a bean, which is a plant, which makes it a vegetable! You're welcome! Haha!
But, I digress. Anyway, these are simple and always a family favorite around here. I've been making these for over 30 years to everyone's delight.
Give 'em a try and let me know what you think. The cake batter I use has been in the family for generations...it doesn't use shortening, eggs or butter (dietetic maybe?) Probably not...but oh, so tasty!
INGREDIENTS FOR FILLING:
1 8oz. pkg. softened cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
1/2-1 cup chocolate chips, mini
Beat all ingredients until smooth, then stir in chocolate chips. Set aside.
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/4 c. Hershey's unsweetened cocoa
1 c. water
1/3 c. oil
1 Tbsp. vinegar
1 tsp. vanilla
Stir together until well blended.
Preheat oven to 350'F.
Spray cupcake tins with Pam or use liners.
Fill 1/3 cup filled with chocolate mixture. Top each with heaping teaspoon of cream cheese mixture. Sprinkle with sugar and blanched almonds if desired.
Bake for about 25-30 minutes or until inserted toothpick comes out clean. DO NOT OVERBAKE...you actually want them to fall a little in the middle.
No frosting necessary...these will melt in your mouth!
"Never doubt the power of prayer."