black bottom cupcakesI had Black Bottom Cupcakes at a birthday party recently and haven't been able to get them out of my head ever since. It's devil's food cake with a cream cheese-chocolate chip filling. The best part? There's no frosting -- so they're a breeze to transport, and they're so decadent you won't even miss it!

Black Bottom Cupcakes from Recipe Link

For cream cheese filling

  • 3/4 pound (one and a half 8-ounce packages) cream cheese (not softened)
  • 1/2 cup sugar
  • 1 large egg, at room temperature
  • 1/3 cup miniature semisweet chocolate chips

In a medium-sized bowl, beat the cream cheese and sugar together until smooth. Add the egg and beat well. Stir in the chocolate chips. Set aside.

For cupcakes

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sweetened Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil (preferably canola)
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract

Combine the flour, cocoa, baking soda, and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the oil and sugar.

Add the dry ingredients into two parts, alternating with buttermilk and vanilla, and making sure all the ingredients are well blended.

Carefully spoon the cupcake batter into the cupcake liners, filling them about two-thirds full. Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.

Bake for about 30-35 minutes at 350, or until a cake tester inserted in the center of the cupcake comes out clean.

 

Image via roygbivibgyor/Flickr