Baking, Desserts

Black Bottom Cupcakes

Black Bottom Cupcakes 003

It’s Wednesday. YAY! Half way through the week.

I am so looking forward to the weekend. A three day weekend and a send off for the summer.

How about you? What are you excited about this week? Or this coming weekend?

To mark the almost weekend I decided to make something sweet for my dear co-workers. We work so hard throughout the week and weekend, we deserve a treat. I hope they enjoy all the hard work I put in baking for them.

This is a new one for me. I hope it tastes as good as it sounds.

Black Bottom Cupcakes

From the complete Magnolia Bakery Cookbook

Black Bottom Cupcakes 001


Cream Cheese Filling

  • 3/4 pound cream cheese (one and one-half 8-oz packages)
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1/3 cup miniature semisweet chocolate chips


  • 1-3/4 cups all-purpose flour
  • 3/4 cup unsweetened dutch process cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 cup buttermilk
  • 2 teaspoons vanilla


  • Preheat oven to 350 degrees
  • Line two 12-cup muffin tins with 18 cupcake papers

Cream Cheese Filling:

  • In a medium bowl
  • Beat the cream cheese and sugar until smooth
  • Add the egg and beat well
  • Stir in Chocolate chips.
  • Set aside


  • In a small bowl.
  • Combine flour, cocoa, baking soda, and salt.
  • Set aside
  • In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar.
  • Add the dry ingredients in two parts, alternating with the buttermilk and vanilla.
  • Make sure all ingredients are well blended
  • Carefully spoon the cupcake batter into the cupcake liners, filling them about 2/3 full.
  • Drop a small scoop of the cream cheese filling on top of each cupcake.
  • Bake for 30 to 35 minutes.
  • Cool in tins for 30 minutes.
  • Remove from tins and cool on wire rack.
Black Bottom Cupcakes 002

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