Black Bottom Muffins Black Bottom Muffins

Author: Canadian Living

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

  • Portion size 12 servings



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 facts <b>Per muffin:</b> about

  • Sodium 228 mg
  • Protein 3 g
  • Calories 253.0
  • Total fat 11 g
  • Cholesterol 26 mg
  • Saturated fat 3 g
  • Total carbohydrate 36 g


  • Iron 9.0
  • Folate 11.0
  • Calcium 1.0
  • Vitamin A 4.0
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Black Bottom Muffins