These cupcakes are delicious.
Melt in your mouth good and so unique. Really must put these on the “make again” list. The directions, well they were a little confusing, so I’ll fix that for you. But the product was perfect. Best served warm as the chips in the middle are nice and melty. Just look at them… don’t you want one? They are actually much like my Dad’s favorite cake – Marble Squares – now that I think about it.
Black Bottom Cupcakes
Cream cheese filling:
- 8 oz cream cheese, at room temperature
- 1 egg
- 1/3 cup sugar
- 1/8 teaspoon salt
- 12 ozs semi sweet chocolate chips*
- 1 1/2 cups flour
- 1/4 cup cocoa
- 1 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup cold water
- 1/3 cup vegetable oil
- 1 Tablespoon vinegar
- 1 Tablespoon vanilla
Mix first 4 ingredients together for the cream cheese filling with blender until smooth. Stir by hand chocolate chips. Set aside.
Mix remaining ingredients for cake together in a separate bowl. Line a cupcake pan with papers and fill halfway with cake mix. Spoon about a tablespoon of cream cheese mixture on the middle of the cupcake.
Bake at 350 for 20-25 minutes or until a toothpick insert in center comes out clean.
Note: You could also make a cake with this mix. Just pour cake mix into a 13×9 pan, drop cream cheese randomly on the cake mix and use a knife to swirl throughout cake. Bake at 350 for 25 minutes.
*I think you could use less chocolate chips as for the cupcakes I ended up with leftover cream cheese mix. Maybe only use 8oz? For a cake it would be fine.