Q1: Why is my chocolate batter so thin and watery?

It's supposed to be! This is the magic of a "wacky cake" or "Depression-era" cake. It uses the chemical reaction of baking soda and vinegar (instead of eggs) for leavening, and the high liquid content is the secret to its incredibly moist, tender crumb.

Q2: Do I have to use paper liners?

"Grandma's" traditional recipe calls for buttering the tins, which will create a slightly crispier, caramelized edge. However, for a modern, foolproof, and easy-cleanup method, paper liners are highly recommended to prevent the delicate cheesecake topping from sticking.

Q3: Can I make these nut-free?

Yes! This recipe is naturally nut-free.

Q4: Can I add a frosting to these?

You can, but the beauty of this "two-in-one" cupcake is that it is its own self-frosted dessert! The tangy, sweet cheesecake filling on top is the perfect counterpoint to the rich chocolate cake, and it doesn't need anything else.

Q5: Can I use a different kind of chocolate chip?

Of course! This recipe would also be fantastic with milk chocolate chips, peanut butter chips, or even mini chocolate chips in the cheesecake filling.

Grandma's Classic Black Bottom Cupcakes

Grandma’s Classic Black Bottom Cupcakes (An Easy “Two-in-One” Treat!)

A moist chocolate cupcake with a rich, tangy cream cheese and chocolate chip filling baked into the center.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 18-24 cupcakes
Category: Dessert, Cupcake
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Cream Cheese Filling:
1 (8 ounce) package cream cheese
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup semisweet chocolate chips
Chocolate Batter:
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
Beat together the cream cheese, egg, ⅓ cup sugar and ⅛ teaspoon salt until smooth. Stir in chocolate chips and set aside.
In a separate bowl, sift together the flour, 1 cup sugar, cocoa, baking soda and ½ teaspoon salt.
Add the water, oil, vinegar, and vanilla to the dry ingredients. Beat until well combined. Batter will be thin.
Fill muffin cups 1/3 full with the chocolate batter.
Top each one with a spoonful of cream cheese mixture.
Bake for 30 to 35 minutes.

Notes

The chocolate batter will be thin; this is normal.
Due to the cream cheese filling, cupcakes should be stored in an airtight container in the refrigerator.

Find it online: https://cookupjoy.com/grandmas-classic-black-bottom-cupcakes/