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
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
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.
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.
BLACK OUT CUPCAKE
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake pans with paper liners. Sift the flour, cocoa powder, baking powder, baking soda and salt together into a bowl. Whisk together the sugar, milk, oil, vanilla, eggs and egg yolk. Whisk into the dry ingredients slowly, followed by the boiling water, just to combine.
- Pour into the cupcake pans and bake for about 18 minutes. Let cool completely.
- For the carrot ganache: Whisk together the cream cheese, carrot juice and sugar in a large saucepan until smooth. Place over low heat until just boiling.
- Place the white chocolate in a large bowl and pour the hot carrot mixture over. Mix well until all the chocolate has melted. Stir in the cinnamon, vanilla and ginger. Let cool.
- For the chocolate ganache: Combine the cream, sugar and cayenne in a saucepan and bring to a boil. Combine the chocolate and butter in a bowl. Whisk the hot cream into the chocolate until smooth, then cover with plastic wrap.
- For assembly: Use a melon baller to scoop out the center of each cupcake and fill with carrot ganache. Frost with the chocolate ganache and sprinkle each cupcake with some cayenne pepper. Garnish with a marzipan carrot.
BLACK BOTTOM BRANDY BITES
The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Bring pie crusts to room temperature., Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate., Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini muffin cups coated with cooking spray. Pierce once with a fork., Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack., When cups are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or into a pastry bag fitted with a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.
Nutrition Facts : Calories 244 calories, Fat 18g fat (10g saturated fat), Cholesterol 38mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
BLACK BOTTOM MINI BROWNIE CUPS
These are great bite size treats for carryins or buffet style family gatherings..Have made these many times..always get recipe request
Provided by grandma2969
Categories Dessert
Time 26m
Yield 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease 24 mini muffins pans or coat with nonstick spray.
- For the Cream Cheese Layer:.
- In a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. By hand, stir in the chocolate mini morsels; set aside.
- Alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg yolk, and vanilla and continue beating until completely smooth. Stir in the mini-morsels.
- For the Chocolate Layer:.
- In a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. Stir well, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
- In a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. Beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
- Stir in the flour mixture until evenly incorporated.
- Spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. Spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture evenly over the cream cheese mixture. Set the muffin tins on a baking sheet.
- Bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
- Transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
- Gently loosen the brownie cups with the point of a table knife, then remove from the pans. Store in an airtight container for up to 4 days. or freeze for up to 1 month.
Nutrition Facts : Calories 238.9, Fat 21.2, SaturatedFat 13.2, Cholesterol 67.2, Sodium 47.9, Carbohydrate 12.7, Fiber 0.7, Sugar 9.6, Protein 1.6
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
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
BLACK BOTTOM CUPS
Steps:
- Mix filling ingredients together except chips. When blended add chips. Mix all batter ingredents until moistened the beat on med high speed for about 2 mins. To assemble fill paper lined muffin pan 2/3 full with batter. Drop a table spoon of filling mixture top each with sliced almonds and a dusting of sugar. Bake at 350 for 30-35 mins. If making mini's adjust time
More about "black bottom cups recipes"
HYDRO ENERGY STAINLESS STEEL INSULATED DOG BOWL, NON-SLIP ...
From amazon.ca
Reviews 3
BLACK BOTTOM CUPS | MINI BROWNIES, BROWNIE CUPS, FOOD AND ...
From pinterest.ca
BLACK BOTTOM CUPS | RECIPE | DESSERTS, RECIPES, BAKE OFF ...
BLACK BOTTOM MUFFINS - CANADIAN LIVING
From canadianliving.com
ASTRAY RECIPES: BLACK BOTTOM PIE #2
From astray.com
BLACK BOTTOM CUPCAKES WITH CREAM CHEESE | RECIPES | PBS FOOD
From pbs.org
MINI CHOCOLATE AND CHEESECAKE CUPCAKES RECIPE (DAIRY)
From thespruceeats.com
CUP COLORED BLACK BOTTOM | ETSY
From etsy.com
BLACK BOTTOM CUPS - MNAH, MNUM! | RECIPES CROCK POT
From recipes-crock-pot76380.blogspot.com
BLACK BOTTOM CUPS | BAKED GOODS | QUENCH MAGAZINE
From quench.me
BLACK BOTTOM CUPS RECIPE BY SIMPLY - COOKEATSHARE
From cookeatshare.com
BLACK-BOTTOM CUPS
From bigoven.com
BLACK BOTTOM CUPS - MY RECIPE MAGIC
From myrecipemagic.com
BLACK BOTTOM CUPCAKES (OR CAKE) RECIPE | CDKITCHEN.COM
From cdkitchen.com
DELICIOUS BLACK BOTTOM CUPCAKES | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
MINI BLACK-BOTTOM CHEESECAKES RECIPE - GRACE PARISI | FOOD ...
From foodandwine.com
BLACK - BOTTOM CUP CAKES - FOODISTA
From foodista.com
BLACK-BOTTOM CUPCAKES - SMITTEN KITCHEN
From smittenkitchen.com
CUP CAKE, BLACK BOTTOM NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
RECIPES > BAKED GOODS > HOW TO MAKE BLACK BOTTOM CUPS
From mobirecipe.com
ASTRAY RECIPES: BLACK BOTTOM CHEESECAKE CUPS (LOFAT)
From astray.com
BLACK BOTTOM CUPS RECIPE | RECIPELAND
From recipeland.com
BLACK BOTTOM DESSERT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACK BOTTOM CUPCAKE RECIPE 1 1/2 CUPS ALL-PURPOSE FLOUR 1 ...
From pinterest.ca
BLACK-BOTTOM APPLE CUPCAKES - WOMAN'S DAY
From womansday.com
BLACK BOTTOM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BLACK BOTTOM CUPCAKES (BLACK BOTTOMS) RECIPE - FOOD NEWS
From foodnewsnews.com
MINI BLACK-BOTTOM BANOFFEE PIE CUPS - BEAUTIFUL BITES
From beautifulbitesfood.com
BLACK BOTTOM CUP CAKES FROM THE BEST OF BRIDGE - A ...
From acanadianfoodie.com
BLACK-BOTTOM CUPCAKES - RACHAEL RAY IN SEASON
From rachaelraymag.com
BLACK BOTTOM CUPS - RECIPE | COOKS.COM
From cooks.com
THE ULTIMATE BLACK BOTTOM CUPCAKE RECIPE - COOKIE MADNESS
From cookiemadness.net
BLACK BOTTOM CUPS - PLAIN.RECIPES
From plain.recipes
STARBUCKS BLACK BOTTOM CUPCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
BLACK BOTTOM CUPCAKES RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
BLACK BOTTOM CUPS - RECIPE | COOKS.COM
From cooks.com
You'll also love