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
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.
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
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
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
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.
CHOCOLATE CREAM CHEESE CUPCAKES
Provided by Maria Helm Sinskey
Categories Mixer Chocolate Dessert Bake Valentine's Day Kid-Friendly Back to School Cream Cheese Birthday Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 cupcakes
Number Of Ingredients 19
Steps:
- For filling:
- Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.
- For cupcakes:
- Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend. Divide batter among cups, filling 1/3 full. Using tablespoon, hollow out center of each cupcake. Place 1 heaping tablespoonful cream cheese filling in each center.
- Bake cupcakes until toothpick inserted into center (but not cream cheese filling) comes out clean, about 20 minutes. Cool 10 minutes in pan. Remove from pan; cool completely on rack.
BLACK-BOTTOM CUPCAKES
From Cook's Country.com. Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes. Prep/cook time does not include time to bring ingredients to room temperature.
Provided by SweetSueAl
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- 4/2007.
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
- With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
- Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.).
Nutrition Facts : Calories 216.9, Fat 13, SaturatedFat 7.6, Cholesterol 35.3, Sodium 212, Carbohydrate 24.2, Fiber 0.9, Sugar 16.9, Protein 2.9
BLACK-BOTTOM CUPCAKES
Make and share this Black-Bottom Cupcakes recipe from Food.com.
Provided by Cooking to Perfecti
Categories Dessert
Time 35m
Yield 18 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350*F.
- Line 18 muffin cups with foil or paper baking cups.
- To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
- Stir in chocolate chips and set aside.
- In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
- Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
- Fill muffin cups 1/2 full with batter.
- Top each with Tablespoon of cream cheese mixture.
- Bake 20 minutes, or until cream cheese mixture is light golden brown.
- Cool for 15 minutes; remove from pans.
- Cool completely; store in refrigerator.
Nutrition Facts : Calories 141.3, Fat 3.4, SaturatedFat 1.1, Cholesterol 12.7, Sodium 141.7, Carbohydrate 26.6, Fiber 0.9, Sugar 17.6, Protein 1.9
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