Black Bottom Cupcakes


  • 1 - 8 oz. Philly cream cheese
  • 1 egg, unbeaten
  • 1/3 cup white sugar
  • 1/8 tsp. salt
  • 16 oz. semi-sweet Nestlé chocolate bits
  • 1 cup white sugar
  • 1/4 cup Hershey's cocoa
  • 1 tsp. baking soda
  • 1 1/2 cups flour
  • 1/3 cup canola oil
  • 1/2 tsp. salt
  • 1 cup water
  • 1 tsp. vanilla
  • 1 TBSP vinegar


In a mixer, combine cream cheese, egg, 1/3 cup white sugar, and 1/8 tsp. salt--beat well, stir in chocolate bits by hand and set aside.

In a separate mixing bowl, combine flour, 1 cup white sugar, cocoa, baking soda, and 1/2 tsp. salt.

In a small bowl, stirring by hand, combine canola oil, water, vinegar, and vanilla, then add this to the flour mixture in the mixer and beat well. Fill muffin tins with cupcake liners and fill each 1/3 full of the chocolate batter, then put 1 heaping teaspoonful of the cream cheese mixture on the top of each cupcake. Bake at 300 degrees for 25-30 minutes.

Use the following recipe for frosting after cooling:

Icing/Frosting for Cakes and Cookies

Makes 18 cupcakes.

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