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Sugar Mommas’ Black Bottom Cupcakes

By The Sugar Mommas on October 15, 2009
Sugar Mommas’ Black Bottom Cupcakes

Sugar Mommas’ Black Bottom Cupcakes Submitted by Susan Kovinsky, the Cupcake Queen My friend's mom used to make these and I thought I had gone to heaven eating them warm from the oven. She used a chocolate “box cake” batter for the black part but this recipe from scratch is practically as easy.

Bakin' Up A Storm

We make a lot of cupcakes and we especially love these because they require no frosting. We have never met anyone who didn't like them, and they look like you went to a lot of trouble because you had to bake them twice or something - but you didn't! Also, they can be frozen for up to two weeks. Just defrost to room temperature before serving. Everyone should have this recipe in their baking repertoire.

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Black Batter

½ c. all purpose flour 1 c. sugar ¼ c. unsweetened cocoa powder 1 tsp. baking soda ½ tsp. salt 1 c. water " c. vegetable oil 1 Tbsp. white vinegar

White Batter

8 oz. cream cheese - room temperature (regular not whipped) 1 egg " c. sugar 1 c. semi-sweet chocolate chips

Directions

Preheat oven to 350°F. Line muffin pan with baking cups (approximately 18 cupcakes).

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In a large bowl stir together flour, sugar, cocoa, baking soda and salt (we don't even sift, just dump it all in). Pour in water, oil and vinegar - mix by hand until blended - no baking soda showing. No electric mixer needed.

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In a separate bowl, use mixer to beat cream cheese until smooth. Add in egg and sugar. Stir in chocolate chips by hand.

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Scoop (I like to use an ice cream scooper) or pour black batter into muffin tins. Fill half way up the cup.

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Spoon a heaping tablespoon of cream cheese mixture onto center of black batter in each pan. Gently try and push the cream cheese mixture into the black batter with the tip of a spoon. You can also cover the cream cheese mixture with extra black batter so no white is showing if you choose. The more the cream cheese mixture, the better! The cups will be filled above 3/4 to almost the top at this point.

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Bake 30 minutes (check at 25) until toothpick inserted into cupcake comes out clean. Cool 20 minutes and watch them disappear!

About the Author

The Sugar Mommas : After graduating law school together, Kimberly and Jenna went off to practice law-for a while. Then Kimberly became a fudge queen while Jenna became a rock star. After having two delicious sons, in 2005 Kimberly "Momma" Reiner started a cottage industry "Momma Reiner's Fudge“ which was recently featured as one of Oprah's Favorite Things. Also, Kimberly has appeared on The Martha Stewart Show, making her fudge right alongside Martha. Jenna has been the lead singer of all female rock group Vixen since 2001. Recently, Jenna became a mom with the birth of her scrumptious son. After many years, Jenna and Kimberly hooked up over a love of sugar and became the Sugar Mommas: life's too short to not be sweet!! Visit us at www.sugarsugarrecipes.com and like us on facebook too!