Black Bottom Cupcakes

Chocolate and cream cheese - need I say more? :-)

1 8 oz. pkg cream cheese, softened
1/3 cup sugar
1 egg
1 cup semi-sweet chocolate chips
1 1/2 cups Pillsbury All-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup almonds, chopped, if desired
2 tablespoons sugar, if desired

Heat oven to 350 degrees F. Line muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed. Fill prepared muffin cups 1/2 full. Top each with tablespoonful of cream cheese mixture. Combine almonds and 2 tablespoons sugar; sprinkle evenly over cream cheese mixture (I almost always leave these off as my family doesn't like nuts in desserts). Bake for 20-30 minutes or until cream cheese mixture is light brown. Cool 15 minutes; remove from pans. Cool completely. Refrigerate leftovers.

Servings: 18 cupcakes

(recipe source - Pillsbury)


Kelly N said...


These were my favorite cupcakes growing up! Haven't had them in ages. Thanks for posting the recipe, I will most likely make some next weekend, or maybe tomorrow:)


Unknown said...

I too remember these growing up. Mom baked almost every day and always from scratch, couldn't wait to get home from school to see what she had made. This was one of the favorites of ours and our neighbors. Going to bake and relive the memories, and create some new ones.