We make a lot of cupcakes and we especially love these because they require no frosting.
Because they are black with a white filling, it looks like you went to a lot of trouble because you had to bake them twice – but you didn’t!
This surprise cupcake is a good one to keep in the baking repertoire.
Black Batter Ingredients
- 1/2 cup all purpose flour 1 c. sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
White Batter Ingredients
- 8 oz. cream cheese – room temperature (regular not whipped)
- 1 egg
- 1/3 cup sugar
- 1 cup semi-sweet chocolate chips
Preheat oven to 350°F. Line muffin pan with baking cups (approximately 18 cupcakes).
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.
In a separate bowl, use mixer to beat cream cheese until smooth. Add in egg and sugar. Stir in chocolate chips by hand.
Scoop (I like to use an ice cream scooper) or pour black batter into muffin tins. Fill half way up the cup.
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.
Bake 30 minutes (check at 25) until toothpick inserted into cupcake comes out clean. Cool 20 minutes and watch them disappear!
Sass it up: Because these cupcakes have no frosting, they are fun to decorate for a theme party. We chose frogs for a boys birthday party. Be sure the kids don’t eat the plastic toys and pay special attention if the kids are under four years of age. If you are concerned, remove the toys after the cupcakes are “presented.”
Sugar Mommas Note: These cupcakes can be frozen for up to two weeks. Just defrost to room temperature before serving.
Submitted by Susan Kovinsky, the Cupcake Queen