Back in the 70s, Black Bottom Cupcakes were all the rage. They were made with cake mixes as well as scratch chocolate cake batter, and everybody loved them. I like to use my basic chocolate cake recipe for the “black bottom” part, and prefer to use regular chocolate chips as opposed to mini chips, but you can use whichever you like.

It’s about time to resurrect these yummy cupcakes. They are easy to make and don’t need frosting, although I like to put a puff of canned chocolate frosting if I’m giving them away to friends, and the frosting makes them look a bit special.

16 Servings

Cupcake Batter:
1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
2 ounces unsweetened baking chocolate, melted
2 cups flour
1/2 teaspoon salt
1 cup hottest tap water
1 teaspoon baking soda

Filling:
1 8 oz. package softened cream cheese
1/3 cup sugar
1 egg

1 cup semi-sweet chocolate chips

1. Preheat oven to 350°. Line 2 12-cup muffin pans with cupcake liners.
2. Cake Batter: Cream the butter and sugars; add eggs, vanilla, buttermilk, and chocolate; mix well.
3. Stir in the flour and salt.
4. Mix the hot water and baking soda and add to the batter; stir until smooth.
5. Scoop 1/4 cup batter into each cupcake liner.
6. Filling: Mix the cream cheese, sugar, and egg until creamy; fold in the chocolate chips.
7. Spoon a tablespoon of the filling on top of the chocolate batter.
8. Bake 20-25 minutes or until the centers are set. Remove from the oven and let cool.
9. To make the cupcakes fancy, you can pipe a bit of chocolate frosting in the center of each cupcake.

Amount Per Serving
Calories 369 Calories from Fat 160
Percent Total Calories From: Fat 43% Protein 5% Carb. 52%

Nutrient Amount per Cupcake
Total Fat 18 g
Saturated Fat 11 g
Cholesterol 71 mg
Sodium 247 mg
Total Carbohydrate 48 g
Dietary Fiber 0 g
Sugars 17 g
Protein 5 g

Vitamin A 10% Vitamin C 0% Calcium 0% Iron 6%