Black Bottom Cupcakes

Black Bottom Cupcakes

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Ingredients

Filling:

  • 1 pkg. (8 oz.) cream cheese, softened
  • 1 egg
  • ⅓ C Pioneer® Sugar
  • ⅛ tsp. salt
  • 1 pkg. (6 oz.) chocolate chips

Bottom:

  • 1 ½ C flour
  • 1 C Pioneer® Sugar
  • ¼ C cocoa
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 C water
  • 1 T vinegar
  • ⅓ C cooking oil (vegetable, canola or safflower)
  • 1 ½ tsp. vanilla

Directions

  1. Preheat oven to 350° F. Line a muffin pan with paper cupcake holders; set aside.

Filling:

  1. In a small mixing bowl, add cream cheese, egg, Pioneer® Sugar and salt. Beat on medium speed until smooth. Pour in the chocolate chips and stir with a spoon until mixed; set aside.

Bottom:

  1. In a large mixing bowl add flour, Pioneer® Sugar, cocoa, salt and baking soda. Stir together with a spoon until mixed. Add water, vinegar, cooking oil and vanilla. Beat on medium speed until smooth.
  2. Fill each cupcake holder with half of the chocolate filling and top with the cream cheese filling mixture. Bake for 30-35 minutes. Pull out of oven and let set in pan for 15 minutes before removing.
 
 
 

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.

  • anonymous

    I just LOVE these cupcakes!

  • anonymous

    These are my favorite cupcakes to make. I make them all the time. Very good! 🙂