Black Bottom Cupcakes

Black Bottom Cupcakes

Flipping through the Magnolia Cookbook, Black Bottom Cupcakes sounded like they would be fun to make. I didn't find this recipe to be amazing, they were just okay. The chocolate cake part was kind of dry and not chocolatey enough. I put some sweetened condensed cream on top of the cupcake part  to boost flavor and moisture when eating. The cheesecake type top was better than the chocolate bottom, but also nothing amazing. I honestly think it probably pays to just use a box of chocolate cake or brownie mix. Those usually taste better than this recipe did. The only thing that might happen if you use a different recipe is your cheese topping may sink more depending on how dense your recipe is, but hey, that's not necessarily a bad thing. You can also if you want after it comes out of the oven, drizzle some sweetened condensed cream on top of the cheese part.

Magnolia Black Bottom Cupcakes Ingredients: Cream Cheese Filling: 12 oz. cold cream cheese 1/2 c. sugar 1 large egg @room temp. 1/3 c. miniature semisweet chocolate chips Cupcakes: 1-3/4 c. flour 3/4 c. sweetened Dutch process cocoa 1 tsp. soda 1/4 tsp. salt 1/2 c. oil 1 c. sugar 1 c. buttermilk 2 tsp. vanilla Directions: Line 18 cups of muffin tins with papers. Cream Cheese Filling: beat cream cheese, sugar, until smooth. Add egg, beat well. Stir in chocolate chips. Set aside. Cupcakes: Combine dry ingredients, set aside.Using med. speed, beat oil, sugar. Add dry ingredients in 2 parts, alternating with buttermilk, vanilla, until well blended. Carefully spoon into papers, filling 2/3 full. Drop 1-1/2 T. cream cheese filling in each. Bake 30-35 min. @350º. Cool in pans 30 min.  Pretty