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
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 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.
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
MINIATURE BLACK BOTTOM CUPCAKES
Putting this recipe here for safe keeping--it takes me forever to find it in my collection of cookbooks. Got this recipe from who knows where as the paper is yellow. Great dessert to take to a picnic.
Provided by CIndytc
Categories Dessert
Time 40m
Yield 24-48 cupcakes, 24-48 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 184.8, Fat 10.4, SaturatedFat 4.1, Cholesterol 19.2, Sodium 133.1, Carbohydrate 22.4, Fiber 0.9, Sugar 15.1, Protein 2.3
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
Steps:
- Preheat the oven to 350°F. Line two muffin pans with paper liners. Beat together the egg, sugar and cream cheese on medium speed until smooth, about 2 minutes. Using a spatula, scrape the filling mixture into a pastry bag. Set the filled pastry bag aside. In a large liquid measuring cup, combine the water, oil, vanilla and balsamic vinegar. Set aside. In a large bowl, whisk together the flour, cocoa powder, baking soda, sugar and salt until evenly blended. Slowly pour the water mixture into the flour mixture, stirring with a wooden spoon until the batter is smooth. The cupcake batter will be quite runny. If your bowl has a spout, you can pour the batter directly into the muffin cups. Fill each lined muffin cup three-fourths full. Do not fill them any fuller than that or there will not be anywhere for the filling to go when the batter rises! Using one hand to guide the tip and the other to squeeze the top of the bag, insert the tip of the pastry bag into the center of one of the cupcakes. Gently squeeze a small amount of the cream cheese filling into the batter. Squeeze a small amount into each one. Sprinkle the top of each cupcake with the chocolate chips. Put the pans in the oven and bake until a skewer inserted into the center of a cupcake comes out clean, 26 to 28 minutes. Remove the pans from the oven. Let the cupcakes cool in the pans for 20 minutes, then lift out the cupcakes and put them directly on the racks. Let cool completely, about 30 minutes.
BLACK BOTTOM CUPCAKES
I have had this recipe for a number of years. The cupcakes are good for both adults and kids.
Provided by Suzanne Larsen
Categories Chocolate
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Make the cake mix according to the directions on the box, using the ingredients listed for the mix. Set aside.
- 3. Blend the cream cheese, sugar, egg, and salt.
- 4. Fold in the chocolate chips.
- 5. Put the cupcake wrappers into a 24-piece muffin tin.
- 6. Fill each cupcake wrapper THREE QUARTERS full with the cake mixture. If you only have an eight or 12-piece muffin tin, you will have to make the cupcakes in batches.
- 7. Place a generous amount of cream cheese on top of the cake mix.
- 8. Bake for 25-30 minutes. Stick a toothpick in the center of a cupcake, and if it comes out clean, it is done.
- 9. Remove from the oven and let cool before serving.
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.
More about "black bottom cupcakes i food"
BLACK-BOTTOM CUPCAKES | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr
- Preheat the oven to 350 degrees . Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.
- In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1-1/2 cups water, the oil, vinegar and vanilla and stir until smooth.
- Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.
BLACK BOTTOM CUPCAKES - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
Servings 24Estimated Reading Time 7 minsCategory DessertTotal Time 40 mins
BLACK-BOTTOM CUPCAKES | BROWN EYED BAKER
From browneyedbaker.com
4.1/5 (11)Total Time 1 hrCategory Dessert
- 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.
EGGLESS BLACK BOTTOM CUPCAKES RECIPE (EASY BLACK BOTTOM ...
From spiceupthecurry.com
4.3/5 (3)Category DessertCuisine AmericanTotal Time 45 mins
- Take all purpose flour, cocoa powder, sugar, baking soda and salt in a bowl. Mix it using wire whisk. or sift it if your cocoa powder has many lumps.
BLACK BOTTOM CUPCAKES | MIGHTY MRS | SUPER EASY RECIPES
From mightymrs.com
5/5 (1)Category DessertsCuisine AmericanTotal Time 35 mins
- Fill each cup 1/3 full with the chocolate batter then add a tablespoon of the cream cheese mixture on top.
THE ULTIMATE BLACK BOTTOM CUPCAKE RECIPE - COOKIE MADNESS
From cookiemadness.net
5/5 (1)Category DessertCuisine AmericanTotal Time 40 mins
- Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
- Mix the flour, cocoa powder, baking soda, salt and sugar together in a mixing bowl. Add the water and stir until smooth, then add the oil and vanilla and stir until smooth. Stir in the vinegar, then stir in the 1/4 cup chocolate chips.
- Divide the chocolate batter evenly among the muffin tins. It won't look like much, but the chocolate will rise up quite a bit.
BLACK BOTTOM CUPCAKES - SUGAR SPUN RUN
From sugarspunrun.com
4.9/5 (16)Category Dessert, CupcakesCuisine AmericanTotal Time 41 mins
- Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
BLACK BOTTOM CUPCAKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category DessertCuisine AmericanTotal Time 45 mins
- In a large bowl with a stand or electric mixer, beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate.
- Preheat to 350°F (175°C) and adjust the rack to the center of the oven. Butter a 12-cup muffin tin or line the tin with paper muffin cups.
BLACK BOTTOM CUPCAKES RECIPE | DESSARTS
From dessarts.com
4.1/5 (7)Category CupcakesCuisine AmericanTotal Time 40 mins
- Preheat the oven to 350F. Prepare a 12 cup muffin pan by greasing the cups or lining them with cupcake liners.
- In a medium bowl, combine the filling ingredients: cream cheese, sugar, egg and vanilla. Mix together on SLOW speed with an electric mixer until the mixture is smooth and free of lumps. Scrape down the sides at least once between mixing. Do not over mix! Stir in the chocolate chips. Set aside.
- In a separate large bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
BLACK BOTTOM CUPCAKES RECIPE FEATURING LIFEOIL, DELICIOUS ...
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BLACK BOTTOM CUPCAKES - LOW CARB, KETO, GLUTEN-FREE, VIDEO
From joyfilledeats.com
5/5 (24)Calories 96 per servingTotal Time 37 mins
- You can just dump all the chocolate cake ingredients into the bowl at once and mix with an electric mixer. It will end up like a thick chocolate batter. Divide the batter into 12 paper lined muffin tins. Use a spoon to make a well in the center. That is where the cheesecake will go.
- In a new bowl (or after you wash the first one) mix 4 oz cream cheese, 1 egg, 1/2 tsp vanilla, 1 tsp butter, and 2 T sweetener. Blend until smooth. Divide the cheesecake batter between the cupcakes.
- Sprinkle the tops of the cupcake with the chopped chocolate. Bake at 350 for 22-25 minutes until the cheesecake is slightly firm, puffed up, and turning golden brown around the edges.
SIMPLE AND DELICIOUS BLACK BOTTOM CUPCAKES - BEYOND THE BUTTER
From beyondthebutter.com
4.8/5 (11)Total Time 55 minsCategory Cupcakes
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Line 2 standard cupcake tins with cupcake liners. This recipe makes approximately 30 cupcakes so you will need to use one of the cupcake tins a 2nd time.
- Using a hand mixer or stand mixer fitted with a paddle attachment mix together the all-purpose flour, unsweetened cocoa powder, baking soda, and sugar on low-medium speed .
BLACK BOTTOM CUPCAKES RECIPE - CHOWHOUND
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3/5 (1)Category Dessert, SnackServings 18Total Time 2 hrs
BLACK BOTTOM CUPCAKES | I AM BAKER
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5/5 (18)Category DessertServings 12Total Time 40 mins
BLACK BOTTOM CUPCAKES - JOYOFBAKING.COM *VIDEO RECIPE*
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Total Time 25 mins
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