Frosted Black Bottom Cupcakes

By srumbel

I dug out my mom’s old, tried and true recipe for Black Bottom Cupcakes with a dreamy cream cheese filling and jazzed them up with a delectable Cream Cheese Frosting. These gems were called “Filled Rich Chocolate Cupcakes” back in the 70’s, but no matter the name, they’re still finger lickin’ good!
from thatskinnychickcanbake.com

Ingredients

• Filling
• 8 ounces cream cheese, at room temperature
• 1/3 cup Imperial Sugar
• 1 egg
• 1/8 teaspoon salt
• 1 cup mini semisweet chocolate chips
• Cupcakes
• 3 cups flour
• 2 cups Imperial sugar
• 2/3 cup cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 2/3 cup vegetable oil
• 2 tablespoons vinegar (white or cider)
• 2 teaspoons vanilla
• Frosting
• 1/2 cup (1 stick) butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 1/2-3 cups Imperial powdered sugar, sifted
• 1 teaspoon vanilla

Preparation

Step 1

Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.

In a medium bowl, beat together the cream cheese, 1/3 cup sugar, egg and salt until creamy. Mix in chocolate chips by hand. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.

Fill muffin cups 2/3 full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.

Bake for 20-25 minutes. Cool.

Make frosting by beating the butter and cream cheese until smooth. add 2 1/2 cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another 1/2 cup powdered sugar.

Pipe frosting on cooled cupcakes.

by Liz Berg
Recipe Notes

For Halloween, you can color the cream cheese with 4 drops of yellow food coloring and 3 drops of red food coloring.

For Valentine's day, add 4-5 drops of red food coloring.

If you're looking for a moist, delicious egg-free chocolate cupcake, just eliminate the filling and bake for a little less time than called for in this recipe.

Serves 27


Nutrition Facts
Serving Size 1 cupcake
Amount Per Serving As Served
Calories 332kcal Calories from fat 154
% Daily Value
Total Fat 17g
Saturated Fat 7g
Cholesterol 33mg
Sodium 227mg
Carbohydrate 44g
Dietary Fiber 2g
Sugars 31g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g