Tested till perfect Black Bottom Muffins

Black Bottom Muffins

Although called muffins, these treats are really cupcakes in disguise. They are just one of the varieties served at the cafeteria.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1/2 cup 1/2cupcream cheese, softened
  • 1 1eggeggs
  • 1-1/4 cups 1-1/4cupsgranulated sugar
  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1/4 cup 1/4cupcocoa powder
  • 1 tsp 1tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupwater
  • 1/3 cup 1/3cupvegetable oil
  • 2 tbsp 2tbspwhite vinegar
  • 1 tsp 1tspvanilla
  • 1/4 cup 1/4cupchocolate chips
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In bowl, beat together cream cheese, egg and 1/4 cup (50 mL) of the sugar until smooth; set aside.

In large bowl, sift together flour, remaining sugar, cocoa powder, baking soda and salt. In separate bowl, whisk together water, oil, vinegar and vanilla; pour over flour mixture. Beat until combined. Spoon into greased or paper-lined muffin cups, filling three-quarters full. Spoon 1 tbsp (15 mL) of the cheese mixture on top of each; sprinkle with chocolate chips.

Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out clean, about 25 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Store in airtight container for up to 24 hours. Or wrap individually and freeze in airtight container for up to 2 weeks.)

Nutritional Information Per muffin: about

cal 253 pro 3g total fat 11g sat. fat 3g
carb 36g fibre 1g chol 26mg sodium 228mg

% RDI:

calcium 1 iron 9 vit A 4 folate 11
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