Black Bottom Cups Recipes

BLACK BOTTOM CUPCAKES II

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.

BLACK BOTTOM CUPCAKES

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.

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

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.

BLACK BOTTOM CUPCAKES

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 CUPS

Steps:

• 1. Heat oven to 350. Line 18 medium muffin cups with paper baking cups. In small bowl, mix cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside. In large bowl, mix flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat 2 minutes at medium speed.
• 2. Fill prepared muffin cups half full; top each with tablespoonful of cream cheese mixture. Srpinkle with 2 Tbsp. sugar and nuts. Bake at 350 for 20 to 30 minutes or til cream cheese mixture is light golden brown. Cool 15 minutes. Remove form pans. cool completely. Refrigerate leftovers. Makes 18 cupcakes

BLACK BOTTOM CUPCAKES

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 MINI BROWNIE CUPS

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.

BLACK BOTTOM CUPS

Steps:

• Heat oven to 350°F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg mix well. Stir in chocolate chips set aside. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla beat 2 minutes at medium speed. Fill paper-lined muffin cups 1/2 full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar sprinkle evenly over cream cheese mixture.Bake at 350°F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes remove from pans. Cool completely. Store in refrigerator.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving (1 cupcake): Calories 250 Protein 3g Carbohydrate 31g Fat 13g Sodium 160mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.