Black Bottom Muffins (Cream Cheese As Topping)

READY IN: 55mins
SERVES: 6-12
YIELD: 12 muffins




  • Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
  • Cream Cheese Filling:
  • In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
  • Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
  • Chocolate Cupcakes:
  • In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
  • In a separate bowl mix the water, oil, vinegar, and vanilla extract.
  • Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
  • Evenly divide the batter among the 12 muffin cups.
  • Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
  • Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
  • Remove from oven and place on a wire rack to cool.
  • The cupcakes can be stored in the refrigerator for about 3 - 4 days.