Cooking with Katie


Black Bottom Cupcakes

These cupcakes are like little, choclate-y bundles of happiness! They’re so comforting and make you feel like you’re back in your grandma’s kitchen. Plus, who can resist that combination of chocolate and cream cheese? It’s so tangy and sweet at the same time and satisfies all of your holiday cravings. Happy holidays everybody! (P.S. For those of you keeping track, there’s only 5 days until Christmas. ;))

Black Bottoms

Cake:

  • 1 1/2 c flour
  • 1 c sugar
  • 5 tbsp. cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 c water
  • 1/3 c oil
  • 1 tbsp. vanilla
  • 1 tsp. vinegar

Filling:

  • 8 oz. cream cheese (softened)
  • 1/3 c sugar
  • 1 egg
  • 1 c mini chocolate chips

Start by combining the dry ingredients for the cake.

Then add in the oil..

..and the water. The cocoa powder made the water turn brown…I don’t have dirty water. 🙂 Stir all the ingredients together.

After the ingredients are combined, add the vanilla, baking soda, and vinegar.  The baking soda and vinegar make a cool little science experiment in your cupcakes. Mix that in as well.

Then, grab some cute Christmas cupcake liners with penguins on the bottom and line a mini muffin tin.

Fill the cupcakes up about 3/4 of the way full. Make sure to spill a little on the pan, just for good measure.

Then combine all the filling ingredients and put a little dollop on each cupcake. Bake them at 350 degrees for 25 minutes.

Makes 36 cupcakes.