Growing up, there has been an on-going debate in the house on how to properly eat a black bottom cupcake. One camp (my Dad's) likes them fresh from the oven with the cream cheese and chocolate chips melting. The other camp (my sister's & myself) prefer them cold, with the cream cheese and chocolate chips formed and solid. Either way, these are one of my favorite desserts and will always bring back good & tasty childhood memories. So whip up a batch and join the debate - warm or cold!Filling:
1 egg
1, 8 ounce cream cheese
1/3 cup sugar
- Combine then add 6 ounces chocolate chips.
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 1/2 cups flour
1 teaspoon baking soda
1 cup water
1/2 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla
- Combine and blend well.
- Fill muffin tin with foil or paper cupcake liners.
- Put cupcake mixture into liners, 2/3 full.
- Drop a tablespoon of filling into cupcakes, do not blend.
- Bake at 350 degrees for 30-35 minutes.
- Refrigerate when cool (these can also be frozen).
1 comment:
Black Bottoms MUST be cold. I love biting into the cold cream cheese and leaving toothmarks behind. Dad's wrong on this one.
I once made black bottoms and forgot to put the oil in them. That didn't turn out so well...
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