Black Bottom Cupcakes

  • Yield: 18 servings


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