Black Bottom Cupcakes

Hi everyone!

Today’s blog is a joint effort between my good friend Jared and I.  We have been baking together for years now.  Come to think of it, it is probably one of the main reasons why we became such close friends.  We are both big foodies!

This recipe is from Jared’s family.  The combination of the deep chocolate and rich cream cheese is amaaaaazing!  And as a bonus, it’s very easy to make!  Also, make sure you cream the cream cheese and sugar together before you add the egg, it icing will not be the same if you don’t follow the steps.  We learned that the hard way…had to go down to the supermarket and get a new pack of cream cheese after the mix up.

Pink Icing

Pink Icing

Blue icing

Blue icing

Filling:

8oz cream cheese
1/3c sugar
1 egg
food dye (optional)
~6oz chocolate chips

Cake:
1c sugar
1 1/2c flour
1/4c cocoa
1tsp baking soda
1/2tsp salt
1c water
1/2c oil
1tbsp vinegar
1tsp vanilla

1. Cream together the Cream Cheese and sugar. Add the egg and ensure it is combined thoroughly .
2. Mix in any food dye that you wish, or leave it white. Add chocolate chips and mix.
3. In separate bowl, mix dry cake ingredients evenly.
4. Add the wet ingredients and combine well.
5. Fill papered cupcake holders about 1/3-1/2 full with batter. Drop a spoonful of filling to each of the cups
6. Bake at 350F for 20-25 min (oven’s may vary.. if yours runs hot like mine drop it down to 325F)
7. Cool slightly before removing from tray. Best eaten when fully cooled or refrigerated
**Extra Filling can be cooked without cake batter to make “Cheesecake Cupcakes”. These take longer to cook.
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