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 TOPPING:; 1/8 teaspoons Salt; 1 whole Egg; 1/3 cups Sugar; 8 ounces, weight Cream Cheese; 6 ounces, weight Chocolate Chips; _____; FOR THE CAKE:; 1-1/2 cup Flour; 1 cup Sugar; 1/4 cups Cocoa; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 1 cup Water; 1 cup Canola Oil; 1 teaspoon Vanilla; 1 teaspoon Vinegar

Servings: persons

FOR THE TOPPING:
1/8 teaspoons Salt
1 whole Egg
1/3 cups Sugar
8 ounces, weight Cream Cheese
6 ounces, weight Chocolate Chips
_____
FOR THE CAKE:
1-1/2 cup Flour
1 cup Sugar
1/4 cups Cocoa
1 teaspoon Baking Soda
1/2 teaspoons Salt
1 cup Water
1 cup Canola Oil
1 teaspoon Vanilla
1 teaspoon Vinegar

1
Preheat oven to 325 degrees (F).
2
For the topping:
3
1. Beat salt, egg, sugar, and cream cheese in mixing bowl.
4
2. Add chocolate chips.
5
For the cakes:
6
1. In a separate bowl, mix flour, sugar, cocoa, soda, salt, water, oil, vanilla and white vinegar.
7
2. Fill muffin cups half full with cake batter. Add about a tablespoon (or more if desired!) of topping.
8
3. Bake for 15 minutes.

1357

kcal

Calories

Fat

117

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 TOPPING:, 1/8 teaspoons Salt, 1 whole Egg, 1/3 cups Sugar, 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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