Summer vacation is coming to an end and my kids have their last pool party of the year coming up! I've been using these parties as my excuse to make decadent desserts that I've been dying to try, but do not want to keep in my home. This cupcake is a perfect example. I found this recipe at this site, and have been wanting to try it since I've seen it. Granted, I've never had a Black Bottom Cupcake from Starbucks, but come on, if they sell it at Starbucks, its got to be great, right?
Ho-Lee-Cow this cupcake was amazing! I have to hurry and get the rest of these out of my house before I attack the remaining 25 (recipe says 36, but I got 26). The cake itself wasn't as sweet as I expected it to be, but paired with the super-sweet cream cheese/milk chocolate chip center (and chocolate chip top), it balanced out perfectly. The heaviness of the cream cheese mixture dolloped on the top of the cake batter makes it sink while baking (hence the "Black Bottom") and it offers a nice gooey/creamy surprise. It would be a crime against humanity if you don't try this for yourself. Its not difficult to make, and I'm sure it will make quite a splash at the kids' pool party!
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1 small bag milk chocolate chips
2/3 cup cocoa
3 cups flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
2/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla
1. Preheat oven to 350˚.
2. Cream the sugar and cream cheese. Mix in the egg and salt. Now stir in chocolate chips. Set the filling aside.
3. Sift together flour, sugar, cocoa, baking soda, and salt. Next add water, oil, vinegar and vanilla. Mix well.
4. Fill cupcake liners a little more than half full with chocolate batter. Drop about a generous teaspoon of cream cheese mixture on top of each in the middle.
5. Bake for approximately 20 minutes. About 10 minutes into baking, sprinkle some extra chocolate chips on top of each cupcake.