When I was younger, my mother would bake black bottom cupcakes for my brother’s birthday and on other occasions.  He loved them.

And, he would have all of them to himself. I never cared for the chocolate and coconut combination. Something about the texture. Although I’ve grown out of my “particular” tastes from youth and could eat a black bottom cupcake today, they are not my preferred dessert.

My brother still loves them and has passed on the love to his kids.

I wanted to share the recipe that mom (Judith Shepherd) used (straight from her recipe book). Perhaps you’ll enjoy them as much as my family has.

Add all together and mix well:

• 2 1/4 cup of flour
• 1/4 cup of cocoa
•  3/4 tsp. salt
• 1 1/2 tsp. vanilla
• 2 eggs
• 1/2 cup of oil
• 1 1/2 cup of sugar
• 1 1/2 tsp. baking soda
• 1 1/2 cup cold water
• 1 1/2 tsp. vinegar

Pour into cupcake holders 2/3 full and add filling (1 tbsp. approximately into center of cup)

Filling

• Two 3oz. packages or 1 8 oz. cream cheese (softened)
• 1/3 cup of sugar
• 1 egg
• 1/2 tsp. salt
• 1 cup of chocolate chips
• 1 cup of coconut

Bake at 350 degrees for 15-20 minutes (until done). They also taste great frozen!

Let us know how they turn out.