Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1-1/2 cup All-purpose Flour; 1 cup Granulated White Sugar; 1/3 cups Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Salt; 1 cup Water; 1/3 cups Vegetable Oil; 1 Tablespoon White Vinegar; 1 teaspoon Pure Vanilla Extract; FOR THE CREAM CHEESE FILLING:; 16 ounces, weight Cream Cheese, Room Temperature; 1/2 cups Sugar; 1/4 teaspoons Salt; 2 Large Egg Whites, Room Temperature; 2 Tablespoons Sour Cream, Room Temperature; 1/3 cups Premium Milk Chocolate Chips

Servings: persons

FOR THE CAKE:
1-1/2 cup All-purpose Flour
1 cup Granulated White Sugar
1/3 cups Unsweetened Cocoa Powder
1 teaspoon Baking Soda
1/4 teaspoons Salt
1 cup Water
1/3 cups Vegetable Oil
1 Tablespoon White Vinegar
1 teaspoon Pure Vanilla Extract
FOR THE CREAM CHEESE FILLING:
16 ounces, weight Cream Cheese, Room Temperature
1/2 cups Sugar
1/4 teaspoons Salt
2 Large Egg Whites, Room Temperature
2 Tablespoons Sour Cream, Room Temperature
1/3 cups Premium Milk Chocolate Chips

1
1. Preheat your oven to 350 F (177 C) and line 20 muffin cups with paper liners.
2
2. In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt. Set aside.
3
3. Now in a medium bowl you want to make the cream cheese filling. Using a mixer, beat together the cream cheese, sugar and salt until completely smooth. Slowly add the egg whites and sour cream stirring as you go and continuing until fully incorporated. Then stir in the milk chocolate chips and set aside.
4
4. Now back to the cake ... In another bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
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5. Evenly divide your batter among the muffin cups then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
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6. Bake in your preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch. Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 5 days.

1130

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE CAKE:, 1-1/2 cup All-purpose Flour, 1 cup Granulated White Sugar, 1/3 cups Unsweetened Cocoa Powder, and more.

Yes, Black Bottom Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Bottom Cupcakes

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