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! And if you want to take a shortcut, it's perfectly fine to use your favorite chocolate cake mix!


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.

CAKE BATTER:
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

NOW ADD:
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!




Be encouraged!

"Never doubt the power of prayer."