Black Bottom Cupcakes

October 11, 2010



So if you’re not already drooling from the picture above, I think you might want to visit the eye doctor for a check-up because WOW! These cupcakes are the bomb. Actually, we came across the recipe on the web, and I loved it because it allowed us to exercise a little more independence in the kitchen. So without further ado, let’s get this party started!

Rule #1. Never ever (ever ever) forget to preheat the oven. It’s really a shame when you have everything all lined up and ready to roll, and the oven is not on the same page… So go ahead and turn that puppy on to 350!


Now let’s get everything set. I propose we divide the work place into two different parts. One for the cream cheese filling and one for the batter. (It’s just easier that way.)

Hardcore Whisking


Let’s start with the filling, and no, it’s not because it’s my personal favorite! (Well… maybe it is, but still.) Get the cream cheese, egg, sugar, and salt and start a-mixin’! (You could use an electric hand-mixer, but doing it with a whisk is just so much more hard-core.)

Seltzer Sayre Mixin' Away


Meanwhile, in the far away land of the other side of your station, mix your dry ingredients together. (That includes flour, sugar, cocoa, baking soda, and salt.)

The Other Team Mixing Away

Now take a wet measuring cup and do what else but measure out the water, oil, vinegar, and vanilla. Piece of (cup)cake. (Pun intended, I admit it.) Now make a well in your dry ingredients. Basically, that’s fancy lingo for press your dry ingredients to the side of the bowl and make a mini-lake of deliciousness in the middle. After that, gradually stir the dry and wet together to make… the batter!

Cupcake Pouring the Batter... How Ironic

Batters up! Or down, rather, seeing as we’re pouring it into the cupcake tins. Nevertheless, fill those tins up about 1/2 to 2/3 of the way. After that, plop a dollop of the delicious cream cheese filling right on top. (Home run, baby!)

Lady Lettuce Looks Eager To Finish Off The Filling...

We’re essentially done. All we have to do is set those babies in those oven and keep a close eye for about 25 to 30 minutes. Then we can test those cakes out with a toothpick. While you’re waiting, it’s strictly forbidden to eat the cream cheese filling. Maybe one bite? Absolutely not. Just a smidgeon? Well… (Go ahead and lick it clean; I’m totally guilty, and so is Lady Lettuce.)


Here’s the recipe that is a must for every kitchen across the world.


  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1/3 cup white sugar
  • 1/8 teaspoon salt
  • 1 cup miniature semisweet chocolate chips
  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  3. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  4. Bake in preheated oven for 25 to 30 minutes.



One Response to “Black Bottom Cupcakes”

  1. Oh yeah, and if you’re wondering who the mystery blogger is that created this post… it is none other than (cue triumphant trumpets.) Soy Sauce! (the music dies abruptly.) Hmm… Maybe I’ll go for a less dramatic entrance next time.

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