Black Bottom Cupcakes-Robin Davis

Black Bottom Cupcakes-Robin Davis

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (8-ounce) package cream cheese

  • 1


  • cup granulated sugar

  • teaspoon salt

  • 1

    cup semi sweet chocolate chips

  • 1-½

    cups all-purpose flour

  • 1

    cup granulated sugar

  • ¼

    cup cocoa powder

  • ½

    teaspoon salt

  • 1

    teaspoon baking soda

  • 1

    cup water

  • cup vegetable oil

  • 1

    tablespoon vinegar

  • 1

    teaspoon vanilla

  • chopped nuts

  • confectioners' sugar


Combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Stir in chocolate chips. Set mixture aside. In a bowl, sift together flour, 1 cup sugar, cocoa, 1/2 teaspoon salt and baking soda. Add water, oil, vinegar and vanilla to flour mixture. Beat well. Line muffin cups with muffin or cupcake papers. Fill paper liners one-third full with cocoa batter. Top each cupcake with 1 heaping tablespoon of cream cheese mixture. Sprinkle tops with chopped nuts. Bake cupcakes in a 350-degree oven 30 - 35 minutes. Dust with confectioners' sugar before serving. Yield: 18 cupcakes Note: These cupcakes freeze well.


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