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Black Bottom Cupcakes
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Recipe Information
Chocolate chips in the filling sink to the bottom while baking.


Serves/Makes:18 cupcakes

  • Chocolate Chip Filling:
  • 1 8 oz (224 grm). package cream cheese
  • 1 egg
  • 1/3 cup (80 ml) sugar
  • 1 6 oz (168 grm). package semi-sweet chocolate chips
  • Cupcake Batter:
  • 1-1/2 cups (350 ml) all-purpose flour, unsifted
  • 1 cup (225 ml) sugar
  • 1/4 cup (60 ml) cocoa
  • 1 tsp (5 ml) soda
  • 1/2 tsp (2 ml) salt
  • 1 cup (225 ml) water
  • 5 tbsp (70 ml) salad oil
  • 1 tbsp (15 ml) cider vinegar
  • 1 tsp (5 ml) vanilla
  • Topping:
  • 1/3 cup (80 ml) finely chopped walnuts
  • Chocolate Chip Filling:
  • Beat together cream cheese, egg and 1/3 cup (80 ml) sugar until smooth.
  • Stir in chocolate chips.
  • Set aside.
  • Cupcake Batter:
  • In a large bowl, stir together the flour, sugar, cocoa, soda, and salt.
  • In another bowl, beat together the water, oil, vinegar and vanilla.
  • Gradually add liquid mixture to the dry ingredients, stirring until well blended.
  • Fill 18 paper-lined cupcake cups about half full of batter.
  • Top each with 1 tbsp (15 ml) filling and about 1/2 tsp (2 ml) walnuts.
  • Bake in a 350 degree (175 C.) oven for 25 minutes, or until top springs back when gently pressed.

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