This recipe was handed down from my grandmother, who made the recipe often. You can tell this because the recipe card is well worn and stained. A sure sign of a great recipe in my book! The cupcakes are basically a chocolate cupcake with a cream cheese topping.
When I was a child, my mother made these as a special treat for our family, and she often sent me to school with a batch of cupcakes as a treat for my class. In fact, I still remember my classmates asking if I could get my mom to bake “those cupcakes” for school parties and meetings! My mother and grandmother have passed on now, but I still make the cupcakes for my children.
I hope that your family enjoys this recipe as much as our family has!
To make black bottomed cupcakes, you will need the following for the chocolate part of the cupcake:
1 1/2 cup of flour
1 cup of sugar
1/4 cup of cocoa
1 teaspoon vinegar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup of vegetable oil
1 cup of water
In a bowl, mix together the sugar, vanilla, and oil. In another bowl, mix together the flour, baking soda, salt and cocoa. Gradually add the dry mixture to the sugar, vanilla and oil mixture. Gradually add the water to the mixture and stir well.
Mix the cream cheese topping in another bowl.
To make the topping, you will need the following:
8 ounces cream cheese(you can substitute low fat varieties if you wish)
1/2 cup of sugar
Soften the cream cheese by allowing it to come to room temperature. Beat in the sugar and the egg. Mix until well blended. After mixed, stir in 6 ounces of chocolate chips(milk chocolate or semi-sweet, whichever is preferred)
Variation note: my sister actually enjoys the cream cheese topping so much that she doubles that part of the recipe so she can add 2 teaspoons of topping to each cupcake. I personally think that this makes the cupcakes too rich, but you may want to try this option at some point.
Fill cupcake tins with 24 cupcake papers. Fill each tin with 1/2 cup of chocolate batter. Top with 1 teaspoon full of the cream cheese topping.
Bake at 350 degrees for 18-20 minutes or until a toothpick inserted in a cupcake comes out clean.
This recipe can be doubled, and I suggest it as the cupcakes go fast. You can also freeze the cupcakes with great results.