Black Bottom Cupcakes

  • Yield 18 servings

These cupcakes consist of yummy layers of chocolate cake and a chocolate chip cream cheese mixture.


Cream Cheese Mixture:
1 -- (8-ounce) package cream cheese, softened
1 -- egg
1/3 cup granulated sugar
1/8 teaspoon salt
6 ounces chocolate chips
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
-- Granulated sugar
-- Chopped nuts
1 1/2 cups flour
1 cup granulated sugar


  1. To prepare the cream cheese mixture.  Combine cream cheese, egg, sugar, and salt.  Beat well, then stir in chocolate chips; set aside.
  2. To prepare cake.  Sift together the dry ingredients.  Combine the water, oil, vinegar, and vanilla.  Add this to dry ingredients and mix until well combined.  Fill paper-lined muffin cups one third full with chocolate cake batter.  Top each with a heaping teaspoon of the cream cheese mixture.  Sprinkle with sugar and chopped nuts.  Bake at 350F for 30 to 35 minutes.


Recipe reprinted with permission from The Junior League of Eugene’s  A Taste of Oregon (Eugene, Oregon, 1980).



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