Black Bottom Cupcakes


All purpose flour – slightly less than 1 cup

Brown sugar – Slightly less than 1 cup (firmly packed)

Baking soda – ½ tsp

Salt – a pinch

Unsweetened cocoa powder – 2 rounded tbsp

Water – ½ cup

Egg – 1 large

Vinegar – ½ tbsp

Canola oil – 2 rounded tbsp

Vanilla essence – ½ tsp

Cream cheese – 100 grams, softened

Granulated sugar – 2 rounded tbsp

Vanilla essence – ¼ tsp


Preheat the oven to 180C.

Beat together the cream cheese, granulated sugar, ¼ tsp of vanilla essence & ½ the egg with your mixer till smooth & fluffy. Keep aside.

Sift together the flour, cocoa powder, baking soda & salt. Beat the other half of the egg very well. Add the brown sugar, vinegar, water, canola oil & ½ tsp of vanilla essence to the egg & beat well till smooth. Fold in the sifted flour carefully.

Spoon the chocolate batter into the holes in your muffin pan & place a generous tablespoon of cream cheese mixture on top of the chocolate batter.

Bake at 180C for 25 minutes.

I like to have these delicious cupcakes at room temperature.

This entry was posted in Baking, Cake, Chocolate. Bookmark the permalink.

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