Black Bottom Cupcakes

Ingredients

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) butter, at room temperature
• 2 cups sugar
• 4 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• 1 8-ounce package cream cheese, at room temperature
• 1/4 cup sugar

Directions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition. Add the buttermilk and vanilla and mix until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fill the cupcake liners about two-thirds of the way full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cupcakes are baking, make the cream cheese filling. In a medium bowl, beat the cream cheese and sugar until light and fluffy. Set aside.
7. When the cupcakes are done baking, remove from the oven and let cool for 5 minutes. Remove the cupcakes from the tin and let cool completely on a wire rack.
8. Once the cupcakes are cool, using a sharp knife, cut a cone-shaped piece out of the top of each cupcake. Fill the hole with the cream cheese filling, and replace the top of the cupcake.
9. Melt the chocolate chips in the microwave or in a double boiler. Dip the tops of the cupcakes in the melted chocolate and let cool until the chocolate is set.

Interesting Facts

• Black bottom cupcakes originated in the United States in the 1930s.
• The original recipe called for the cupcake to have a chocolate bottom, hence the name "black bottom cupcake".
• These cupcakes are often served at holiday celebrations or special occasions.