Black bottom cupcakes are deep chocolate cupcakes with a sweet cream cheese filling and a thick rich melted chocolate layer on the bottom. They are irresistable, low calorie and fat (well....maybe not), and easy to make.

Black Bottom Cupcakes
    • 1 (8 ounce) package cream cheese
      1 egg
      1/3 cup white sugar
      1/8 teaspoon salt
      1 cup miniature 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
  • 1. Preheat oven to 350 degrees. Line muffin tins with paper cups.
    2. Beat cream cheese, egg, 1/3 cup sugar, and 1/8 tsp salt until fluffy. Stir in chocolate chips. Set aside.
    3. Mix flour, 1 cup sugar, cocoa, baking soda, 1/2 tsp salt. Make a well in the center and add water, oil, vinegar, and vanilla. Stir until blended. Pour into muffin cups until 1/3 full. Top each with a dollop of the cream cheese mixture.
    4. Bake for 25 to 30 minutes.

    Makes 24 cupcakes. Frost if desired, but these are fine with no frosting.