Richy Gooey Black Bottom Cupcakes Recipes

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 CUPCAKES

Steps:

• Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.
• Sift together flour, sugar, cocoa and salt.
• Add water, oil, vinegar and vanilla. Beat until well combined until cups 1/3 full with chocolate batter.
• Top each one with a heaping teaspoon full of cream cheese mixture.
• Bake at 350°F for 30-35 minutes. Check after 25 minutes so cheese mixture does not get too brown.

BLACK BOTTOM CUPCAKES I

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.

LAZY GOURMET'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350.
• Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside.
• In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture.
• Line cupcakes with paper liners and fill each two thirds full.
• Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips.
• Bake in a 350 oven for 20 minutes or until cooked.

MINIATURE BLACK BOTTOM CUPCAKES

Steps:

• In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full.
• In second bowl combine the last 3 ingredients:.
• Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups.
• Bake in a 350°F preheated oven for 20 minutes. Cool.

BLACK BOTTOM CUPCAKES

Steps:

• Preheat the oven to 325. Insert liners into a medium cupcake pan. Place a chocolate cookie in the bottom of each liner.
• In a large bowl cream together 1 Celsius of the sugar, the oil, and the water until blended. Stir in the vinegar and vanilla.
• In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoons of the salt.
• Add all the dry mixture to the wet mixture and beat until mixed.
• In another medium bowl beat together the cream cheese, eff and the remaining sugar and salt. Stir in the chocolate chips.
• Fill liners half full with the chocolate batter. Top with a heaping tablespoons of the cream cheese mixture. Bake for 25-30 minute or until the edges of the cupcakes are puffed but the centers look moist.

MOM SNYDER'S BLACK BOTTOM CUPCAKES

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!

BLACK-BOTTOM CUPCAKES

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.).

BLACK-BOTTOM CUPCAKES

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.

RICHY & GOOEY BLACK BOTTOM CUPCAKES

Steps:

• Preheat the oven to 350 degrees.
• Place cupcake cups into miniature cupcake pans.
• Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
• Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
• Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
• Bake for approximately 20 minutes. Makes 4 dozen.
• (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).