Black & White ("Black Bottom") Cupcakes

Family recipe - these are super soft/moist cupcakes - yummy!

Black & White ("Black Bottom") Cupcakes
Black & White ("Black Bottom") Cupcakes

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

18

cupcakes - depends on size

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

18

servings

Ingredients

  • Cream Cheese mixture:

  • 1

    (8-ounce) package cream cheese, softened

  • 1

    large egg, at room temperature

  • 1/3

    cup sugar

  • Cake mixture:

  • (NOTE: to save time, use Devil’s Food or Dark Choc. Cake mix per the instructions instead of below - just as good but saves you time!)

  • 1

    cup miniature semisweet chocolate chips

  • 1

    cup sugar

  • 1 1/2

    cups all-purpose flour

  • 1/4

    cup unsweetened cocoa powder

  • 1

    teaspoon baking soda

  • 1/2

    teaspoon salt

  • 1

    cup warm water

  • 1/3

    cup vegetable oil

  • 1

    tablespoon apple cider vinegar

  • 1

    teaspoon vanilla extract

Directions

Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers. In a medium bowl, beat the cream cheese, egg, and one third cup of sugar on the medium speed of an electric mixer until light and fluffy, about 2 minutes. Stir in the chocolate chips and set aside. In a large bowl, thoroughly combine the flour, the remaining cup of sugar, cocoa powder, baking soda, and salt. Make a well in the center of the dry ingredients and add the water, oil, vinegar, and vanilla. Mix the wet and dry ingredients until just blended. Fill each muffin cup one-third full with the cocoa batter, then top with a spoonful of the cream cheese mixture until the paper is about two-thirds full. Bake 25 to 30 minutes, or until the tops spring back when lightly touched. Let the cupcakes cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.

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