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Black-Bottom Cupcakes

© Rebecca Payn
Photo by Rebecca Payn

Black-Bottom Cupcakes

250g cream cheese, room temperature
1 egg
1/3 cup caster sugar
1 cup choc chips

1 1/2 cups plain flour
1 cup caster sugar
1/3 cup cocoa powder
1 tsp bicarb soda
1 tsp salt
1 cup warm water
1 tsp vanilla
1/3 cup peanut oil
1 tsp white vinegar

1. Pre-heat oven 180C.
2. Line the muffin tin with patty pans.
3. For the Topping: Beat together the cream cheese, egg and sugar with an electric mixer until smooth and fluffy, about 3-4 mins. Stir in the choc chips and set aside.
4. For the Cupcakes: Sift the flour sugar, cocoa, bicarb and salt into a bowl. In another bowl, whisk together the warm water, vanilla, oil and vinegar. Make a well in the dry ingredients and pour in the wet ones. Mix thoroughly for 2 mins.
5. Divide the mixture evenly between the patty pans, filling them about 2/3 full. Put a heaped dessertspoon of the cream cheese mixture on top of each one, then bake for about 25-30 min or until they spring back when pressed. Remove from oven and cool on a wire rack.

Recipe makes 10 medium cupcakes.

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1 Comment

  1. These are fabulous! Beautifully moist and chocolately. The topping is divine. Fantastic fail-safe recipe.

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