The Weather Chef: Black Bottom Cupcakes - News, Sports and Weather

The Weather Chef: Black Bottom Cupcakes

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Welcome to the Weather Chef.  It's a new segment we're trying out where I, the meteorologist, teach you how to bake some things.  Hopefully you can follow along and do those things at home. I'm here in the Pizazz Performance Kitchen, beautiful appliances for us to use, a great backdrop. We have appliances from Eklunds.  The marble counter tops from Cascade Marble & Granite have us the perfect set-up for me to teach you how to bake some things.  Now today, we're going to start off with something classy.  They're black bottom cupcakes, black and white, perfect to take to a holiday meal.  The kids and the adult are both going to love it.

Black Bottom Cupcakes

(Makes approx. 2 dozen)


  • 1 8 oz. package of Cream Cheese
  • 1 Large Egg
  • 1 & 1/3 cup Sugar (1 cup for Chocolate Batter & 1/3 cup for Cream Cheese Filling)
  • 1 cup Semisweet Chocolate Chips
  • 1 1/2 cups Flour
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 cup Water
  • 1/3 cup Vegetable Oil
  • 1 tablespoon Cider Vinegar
  • 1 tablespoon Vanilla Extract


  1. 1) Preheat the oven to 350 F.
  2. 2) In a large mixing bowl, whisk flour, 1 cup sugar, cocoa powder and baking soda.
  3. 3) Make a well in the center and add water, vegetable oil, cider vinegar and vanilla.
  4. 4) Mix until well blended.  Set aside.
  5. 5) In a separate bowl, beat cream cheese, egg and 1/3 cup sugar until fluffy.
  6. 6) Stir in chocolate chips.
  7. 7) Using an ice cream scoop, add chocolate batter into well greased cupcake pan until cups are 1/3 full.
  8. 8) Dollop small spoonful of cream cheese mixture into the middle of each cup of chocolate batter.
  9. 9) Bake for 25-30 minutes (cream cheese mixture may be light brown) and let cool until cupcakes easily exit the pan.

So thank you for starting off this adventure with us here on The Weather Chef.  Stay tuned, because we'll have another recipe coming up next week.


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