8 ounces cream cheese, room temperature
1 1/3 cups sugar
6 ounces semi-sweet chocolate chips
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup milk
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla
1 cup nuts, chopped
Blend cream cheese, egg, 1/3 cup sugar, and 1/8 teapsoon salt until smooth. Stir in chocolate chips and nuts.
In a seperate bowl, sift remaining sugar, flour, cocoa, baking soda and 1/2 teaspoon of salt. Stir in milk, oil, vinegar and vanilla. Beat until smooth.
Place chocolate cupcake mixture in cupcake tin. Put cream cheese mixture on top.
Bake at 350°F for 35 minutes.
Makes 24 cupcakes.
A co-worker of mine smuggled a copy of this recipe out of her husband’s family recipe collection, so for her safety she must remain anonymous. However, in January 2008 I saw a recipe for Black-Bottom Cupcakes , so maybe it isn’t a secret anymore.