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Black Bottom Cupcakes
From the recipe box of travel writer Carole Terwilliger Meyers.
These cupcakes are a favorite of mine. And kids usually adore them, but not one of my granddaughters. However, that doesn’t stop me from making them. They are always popular at bake sales. And plenty of extra chocolate chips are recommended because bakers will want to nibble them as they work.
cake
1½ c. flour
2/3 c. sugar
¼ c. unsweetened cocoa
1. t. baking soda
½ t. salt
Mix together in bowl by hand.
1 c. water
1/3 c. oil
1 Tbl. cider vinegar
1 t. vanilla
Add, and mix together by hand.
filling
8 oz. cream cheese, room temperature
1 egg
1/4 c. sugar
In another bowl and using an electric mixer, mix until smooth.
1 cup chocolate chips (optional; I like milk chocolate chips, especially the oversize ones)
Using cupcake pans, line each indentation with a paper cupcake liner. Using a soup spoon, fill each cup ½ full with cake mix. Then, using a regular spoon, place about 1 Tbl. of filling in center. Finally, top each with 3 to 5 chocolate chips.
350 degrees, 25 minutes.
Makes 18 cupcakes.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)