Black Bottom Cupcakes Ii Recipes

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BLACK BOTTOM CUPCAKES II

Made-from-scratch chocolate cupcakes with a great cream cheese surprise!

Provided by SHERIMA1

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 30m

Yield 24

Number Of Ingredients 14



Black Bottom Cupcakes II image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
  • In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
  • In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  • Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Nutrition Facts : Calories 170.9 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 145 mg, Sugar 15.1 g

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 cup white sugar
⅓ cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips

BLACK BOTTOM CUPCAKES

Make and share this Black Bottom Cupcakes recipe from Food.com.

Provided by SilentCricket

Categories     Dessert

Time 45m

Yield 18 large cupcakes

Number Of Ingredients 15



Black Bottom Cupcakes image

Steps:

  • Sift dry ingredients together in large mixing bowl.
  • Form well in center of dry ingredients and add water, oil, vinegar, and vanilla.
  • Beat with mixer until smooth.
  • Stir in chocolate chips.
  • In separate bowl, cream together cream cheese and powdered sugar.
  • Fill greased or paper-lined muffin cups 2/3 full with batter.
  • Drop 1/2 tsp of cream cheese mixture on top.
  • If desired, sprinkle with slivered almonds.
  • Bake at 375 for 12-15 minutes.

2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water, plus
2 tablespoons water
1/3 cup oil, plus
1 tablespoon oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup chocolate chips
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
slivered almonds, if desired

BLACK BOTTOM CUPCAKES I

Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.

Provided by Laura Duncan Allen

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h

Yield 24

Number Of Ingredients 14



Black Bottom Cupcakes I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
  • In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
  • In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
  • Bake in preheated oven for 25 to 30 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

BLACK BOTTOM CUPCAKES

Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make them ideal candidates for baking cupcakes to-go.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h15m

Yield Makes 24 cupcakes

Number Of Ingredients 17



Black Bottom Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners.
  • Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; stir until just combined (do not over-mix).
  • Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth.
  • Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.

6 tablespoons Dutch-process cocoa powder
6 tablespoons hot water
1 1/2 cups all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup plus 2 tablespoons sugar
1 large egg, room temperature
1/2 cup sour cream, room temperature
1 teaspoon pure vanilla extract
1 pound cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
Pinch of coarse salt

BLACK BOTTOM CUPCAKES

This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place-I can't remember anyone who's tried them for the first time not asking for seconds. -Julie Briceland, Windsor, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 20



Black Bottom Cupcakes image

Steps:

  • In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Nutrition Facts : Calories 174 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 148mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
Sugar
Chopped almonds, optional

BLACK BOTTOM CUPCAKES

Make and share this Black Bottom Cupcakes recipe from Food.com.

Provided by Felix4067

Categories     Dessert

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 13



Black Bottom Cupcakes image

Steps:

  • Stir together dry ingredients.
  • In separate bowl, mix liquids together, then add to dry ingredient mixture; mix well.
  • Place in paper-lined muffin tins, filling cups half full.
  • Beat together cream cheese, sugar and egg.
  • Stir in chocolate chips.
  • Drop a spoonful into each muffin cup of batter.
  • Bake at 350 degrees for 20 minutes.

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup cocoa
1 cup water
1 teaspoon vanilla
1/2 cup vegetable oil
1 tablespoon vinegar
8 ounces cream cheese, softened
1 egg
1/2 cup sugar
1 cup chocolate chips

BLACK BOTTOM CUPCAKES

The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 11



Black Bottom Cupcakes image

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
  • Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
  • Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
  • Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
  • Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

8 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup vegetable oil
1 tablespoon white vinegar

BLACK BOTTOM CUPCAKES

Yield 12 cupcakes

Number Of Ingredients 0



Black Bottom Cupcakes image

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 265

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