Oh, the memories of Bake Sales growing up in the Coal Region. No “bakery” ever came close to what our Moms would create in their own kitchens! These Black Bottom Cupcakes were always a winner in my book!
They became a classic and made an appearance at nearly every bake sale table I ever visited throughout the 60s and 70s during my school years.
I like using mini baking chips, but the standard size work just as well. Since I often have milk-chocolate chips in my pantry, I use those instead of the semi-sweet version. They are all chocolate, so they are all good!
Black Bottom Cup CakesCourse: DessertCuisine: Coal Region, Pa. DutchDifficulty: Intermediate
1 (8 ounce) package cream cheese, softened
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature or regular 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
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with paper or foil cups.
- 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.
- 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.
- Bake in preheated oven for 25 to 30 minutes.