IMBB13: Black Bottom Cupcakes

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When Maki, of I was just really very hungry., announced that she would be the hostess with the mostess for this month's IMBB?, IMBB13: My Little Cupcake (or Muffin), I realized that I'd be able to make one of our family favourites that's going into the cookbook for my niece, which is always nice when you're trying to multi-task!

These cupcakes are fast to make, loved by adults and kids alike, and are perfect for little ones' birthday parties. I like them a bit larger and with more filling, so I end up with about 16, rather than 24 cupcakes. Of course, you can make them however you like best. You'll also get a slightly larger cupcake with the use of paper liners- again, it's all up to you.

Black Bottom Cupcakes
Makes 16-24 cupcakes


FOR THE FILLING:

1 cup CREAM CHEESE, softened
1 EGG, unbeaten
1/2 cup SUGAR
6 ounces CHOCOLATE CHIPS

FOR THE BATTER:

1 1/2 cups FLOUR
1 cup SUGAR
1/4 cup COCOA
1 teaspoon BAKING SODA
1/2 teaspoon SALT
1 cup WATER
1 cup OIL
1 tablespoon VINEGAR
1 teaspoon VANILLA

Preheat oven to 350 degrees F. Lightly butter muffin tins (or fill with liners) and set aside.

Beat together the cream cheese, egg and sugar. Stir in the chocolate chips and set aside.

In a separate bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar and vanilla, and beat until well combined.

Depending on the size cupcakes you'd like, fill cups 1/3-1/2 full with batter, and top with 1 generous spoonful of cream cheese mixture.

Bake for 30 minutes.

Comments

[nmiguy]

Oh yummy. I love your recipe and yesterday I cooked up a bunch of these cup cakes, and I gave half of them to my neighbor who is suffering with a broken leg.

They came out great, but I had too much batter and filling and ran out of cupcake holders, so 1/4 of it went to waste. I made 12 regular sized cupcakes and 12 mini cupcakes and still had batter left over.

Thanks for the recipe. This was my first time baking cupcakes!

- nmiguy

[Moira]

Hi Elizabeth...it's a texture thing with me and raisins, not flavour. They just feel like bug bodies to me, what else can I say?

Hi Caryn...yes, you MUST make them, and soon. Please let me know what you think!

Hi foodie...oh, your lovely words are a bit too much for my homely cupcakes, I think! Thank you for the sweet compliments...I'm having a good time compiling the cookbook and I'm really looking forward to seeing the finished product as well!

Hi nmiguy...I wonder if my cupcake tin is over-sized? Gosh, I'm sorry about that, but I'm glad you enjoyed them. What a nice neighbour you are!

[ejm]

I know what you mean about the texture. That is why I'm opposed to golden raisins in muffins and cakes. And it probably doesn't help matters that those biscuits made with golden raisins are nicknamed "squashed fly biscuits".

The bananas are almost ripe enough....

-Elizabeth

[caryn]

My hand at these cupcakes turned out great! I love the cream cheese dollops that you put in the middle. Was definitely licking the bowl.
Everyone was quite happy with the decadent little morsels. Here's a link to a small picture: http://www.deliciousdelicious.com/archives/Moira's cupcakes.jpg
Thanks, Moira!

[Ryan]

Hey! I was looking online for a recipe for these cupcakes, and I cam across this one... they turned out great except for the fact that I think there's only supposed to be 1/3 cup of oil rather than a full cup... they came out pretty oily! But great other than that; thanks for the info.

[Moira]

Hi Caryn...I don't know how I missed your comment! Oh, wait- yes, I do. I was in N.C. without internet! I'm glad you liked them, and hopefully your link still works so that I can check them out. Sorry about that!

Hi Ryan...no, it's definitely one whole cup. I know that sounds like a lot, but I've never ever had them come out oily, so I wonder what happened with yours. What type of oil did you use?

[Ryan]

I used canola oil, but every other recipe I can find (over 12) suggests 1/3 cup of oil... maybe the type of oil you use makes a difference...

[Moira]

Hi Ryan...oh, I'm sure canola would be just fine. Well, let me know if you try it with 1/3...it's always good to use less oil when possible!

[kellie]

someone just brought these to a potluck at work.

they are the best cupcakes I've ever had.

[panasianbiz]

I stumbled across your blog while I was doing some online research. Wow, does this recipe look appealing. The photo didn't hurt either! They look absolutely decadent!

[soheila]

Hi, I have enjoyed your recepies, but one question , how come there are no eggs in this particular cupcake? I mean The Black bottom cupcakes????

[Jill]

I baked some of these tonight as a practice run for my daughter's third birthday party coming up. I've always loved these cupcakes but never tried baking them until tonight. They taste great but the filling didn't sink like it should so they are mostly white on the top and there isn't as much filling in the middle as I remember. What size spoon do you use for the filling and how fast do you drop it on? What do you suppose I did wrong?