Topsy Turvy Cupcakes
This classic recipe (also known as black bottom cupcakes) has been loved for many years. That's because chocolate cake and cream cheese is a great flavor combination!
Yield: 18 cupcakes
Equipment:
- Electric hand mixer
- Muffin (cupcake) pan
Ingredients:
Cream Cheese Mixture:
- 8 oz block cream cheese - softened
- 1 egg
- ⅓ cup white sugar
- ⅛ teaspoon salt
- 1 cup chocolate chips
Chocolate Cake Batter:
- 1½ cups flour
- 1 cup white sugar
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions:
- Preheat the oven to 350 and put cupcake liner papers in your cupcake pan or grease each section. (This recipe will make 16 to 18 cupcakes)
- To make the cream cheese mixture: In a small mixing bowl and using an electric mixer, beat together the cream cheese, egg, sugar, and salt. Stir in the chocolate chips by hand and set the mixture aside.
- Next make the chocolate cake batter: Combine the dry ingredients in a medium mixing bowl (the flour, sugar, cocoa, baking soda, and salt.
- Then add in the oil, vinegar, and vanilla extract, and then pour the water in. Stir until all the ingredients are mixed well.
- Fill each cup of your pan about 2/3's full with the cake batter.
- Then put a good size spoonful of the cream cheese mixture on top of the batter in each cup.
- Bake for 25 to 30 minutes or until a toothpick or knife inserted comes out clean.