A Coalcracker in the Kitchen

Archive for the ‘Cakes’ Category

Growing up in the 60s, 70s, and 80s, bake sales were a “thing” in the Coal Region.  One of the go-to methods to raise money for new band uniforms, the football team, the scouts, class projects, or church fundraising, they seemed to be on every corner or in the front of every local department store every Saturday morning.

One of my favorites was the Black Bottom Cupcake.  Rich, brownie-like cake inside which a sweet cream cheese and chocolate chip “dollop” rested just waiting to blend together in every bite.  Oh, if only I had a dollar for every one of these I savored…

Black Bottom Cupcakes

Print Recipe

• CourseSnack
• CuisineCoal Region

Servings

18 cupcakes

Servings 18 cupcakes

Black Bottom Cupcakes Print Recipe CourseSnack CuisineCoal Region Servings 18 cupcakes Servings 18 cupcakes

Ingredients

• 1 8 ounce package cream cheese softened
• 1/3 cup white sugar
• 1 egg room temperature
• 1/8 tsp salt
• 1 cup miniature chocolate chips

Cake Batter

• 1-1/2 cups all purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 tsp vanilla

Servings: cupcakes

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper or foil cups.
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.

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