Moms Black Bottom Cupcakes Recipes

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.

Steps:

• Sift the first five ingredients together (flour, 1c sugar, cocoa, soda, 1/2 tsp salt). In a separate bowl whisk together the water, oil, vinegar, & vanilla. Add the wet ingredients to the dry ingredients & whisk together. This will be a thin batter.
• In a SEPARATE BOWL mix the cream cheese, egg, 1/3 c sugar, 1/8 tsp salt together. Then stir in the chocolate chips.
• If you don't want to use the cupcake liners then you MUST generously butter the cupcake pans. Otherwise, drop in the paper liners & give a little spritz of Pam in each cupcake.
• Fill each cup about 1/3 full with the chocolate batter, then drop a heaping teaspoon of the cream cheese mixture in the center.
• Sprinkle with the demerara sugar. (And sliced almonds if you like).
• Bake at 350 until the "cheesecake center" is firm.

Steps:

• Pre-heat oven to 350°.
• Mix together all the cake ingredients-fill lined cupcake pans half full.
• In separate bowl mix all the topping ingredients together-place 1/2 teaspoon of cream cheese mix on top of each cupcake.
• Top with chocolate chips (about eight per cupcake but who actually counts (except my mom).
• Bake for 15-18 minutes or until done.
• Let cool before serving.
• ENJOY!

Steps:

• Filling - Beat the cream cheese in a medium bowl until smooth. Add the sugar, egg and salt and continue to beat just until completely blended and smooth. Stir in the chocolate chips. Set aside. Preheat oven to 350 degrees. Line 18 muffin tins with paper liners. Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. Combine the water, oil, egg, vinegar and vanilla in a medium bowl; whisk to blend. Gradually add liquid ingredients to the flour mixture, stirring just until it forms a smooth, well blended batter. Spoon batter into each cup, filling cups halfway. Center 1 tablespoon of the filling on top of each. Bake for 18-20 minutes, or until cupcakes spring back when lightly touched. Remove from oven and let cool for 5 minutes, then gently remove cupcakes from pasn and put on a rack to cool completely.

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.