Black Bottom Cupcakes
By Shannon O'Donnell
Truth be told, I'm a total sweet-tooth and helpless chocolaholic. So what better way to kick off the Rainy Day Cafe blog than with something rich, decadent and decidedly CHOCOLATE.
I grew up with a Mom who LOVED to bake, so our family was treated to plenty of homemade cake, pie, cookies, and other goodies over the years. My best friend Roz was always crazy about my Mom's Black Bottom Cupcakes, which are a moist, dark chocolate cake with a cream cheese and choclate chip center. Some local bakeries make a version of these, but I've never found any that I like as well as my Mom's.
Roz is about to have a baby, and she requested that I make her beloved 'black bottoms' for her recent baby shower. As always, they were a total hit, and definitely hit the spot for the expecting Mommy. So bake a couple dozen and let me know what you think!
BLACK BOTTOM CUPCAKES
For the cake batter, mix together:
3 cups flour
2 cups sugar
1/2 cup best quality baking cocoa
2 tsp salt
2 tsp baking soda
2 Tablespoons white vinegar
2 tsp vanilla
1 cup cooking oil
2 cups water
For the filling, combine:
1 8 oz package of cream cheese
1/3 cup of sugar
1/8 tsp salt
1 package of chocolate chips
Line muffin tins with cupcake liners. Fill each about half full with the cake batter. Add a heaping tablespoon of the cream cheese/chocolate chip filling. Then cover with more cake batter, but not too high...if you fill all the way to the top, the cupcakes will bubble over and become messy.
Bake at 375° for about 20 minutes. Makes 3 dozen delicious cupcakes.
When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.