BLACK-BOTTOM CUPCAKES
Classic black-bottom cupcakes - super moist chocolate cupcakes topped with a cheesecake filling and mini chocolate chips. The best of both worlds!
Provided by Michelle
Categories Dessert
Time 1h
Number Of Ingredients 15
Steps:
- Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
- Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center, and add the sour cream, water, butter and vanilla extract, and whisk until just combined.
- Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : Calories 217 kcal, Carbohydrate 24 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 35 mg, Sodium 204 mg, Sugar 17 g, ServingSize 1 serving
EASY BLACK BOTTOM CUPCAKES
These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ...
Provided by TW_BIRD68
Categories Desserts Cakes Cupcake Recipes Chocolate
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
- Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.
Nutrition Facts : Calories 192 calories, Carbohydrate 28.1 g, Cholesterol 14.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 186.8 mg, Sugar 21.5 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.
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 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
GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES
My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas. They became a family favorite. I was asked this year to make these in honor of her memory. They are very delicious with a nice cream cheese surprise in the center!
Provided by NANCYSTANFIELD
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
- Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
- In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
- Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 144.2 mg, Sugar 15.2 g
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