You’ll need the following pantry staples for the cream cheese mixture: In another bowl combine flour, sugar, cocoa, baking soda and salt. There are two components to this recipe but each one is easy to make and the cupcakes themselves are simple to put together. Combine cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. They travel well so they’re perfect for picnics, for lunch boxes, as grab-and-go snacks, and as gifts.You can enjoy them chilled or a little warm, with milk or coffee.They freeze well so you can make a batch now and enjoy whenever the craving hits.These cupcakes are delicious on their own. You don’t need - and won’t miss - the frosting here.Make a well in the center and add the water, oil, vinegar and vanilla. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Stir in the chocolate chips and set aside. The cupcakes don’t need to look perfect and whatever you do, they’ll look pretty and delicious on a serving tray or a gift box. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. You’ll love making this recipe for black bottom cupcakes because: Why you’ll love these easy black bottom cupcakes
Line two standard muffin pans with cupcake liners. These remind me of the 2-bite brownies you can buy at Costco, but richer and so much better. Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. I’ve used and tweaked this recipe over the years to become not only more chocolatey, but also to become mini cupcake versions - easier to eat and perfect 2-bite treats for bake sales, picnics, potlucks, school lunchboxes and Christmas presents. Most dessert recipes - cheesecakes, frostings, pies - need 2 so I was happy to have discovered a vintage recipe for black bottoms that only needed 1. I wasn’t familiar with black bottom cupcakes, black bottom cheesecake cupcakes, or simply black bottoms, until I needed to use a single block of cream cheese that was close to its expiry date.