Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb cream cheese, not softened (one and a half 8 oz. packages); ½ cup sugar; 1 large egg, at room temperature; ⅓ cup miniature semisweet chocolate chips; 1 ¾ cups all-purpose flour; ¾ cup unsweetened dutch cocoa; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup canola oil; 1 cup sugar; 1 cup buttermilk; 2 teaspoons vanilla extract

Servings: persons

34 lb cream cheese, not softened (one and a half 8 oz. packages)
½ cup sugar
1 large egg, at room temperature
⅓ cup miniature semisweet chocolate chips
1 ¾ cups all-purpose flour
¾ cup unsweetened dutch cocoa
1 teaspoon baking soda
¼ teaspoon salt
½ cup canola oil
1 cup sugar
1 cup buttermilk
2 teaspoons vanilla extract

1
Preheat oven to 350; line two 12-cup muffin tins with 18 cupcake papers.
2
Make cream cheese filling: in a bowl, beat the cream cheese and sugar until smooth; add in the egg; beat well.
3
Stir in the chocolate chips; set aside.
4
Make the cupcakes: combine the flour, cocoa, baking soda, and salt in a bowl; set aside.
5
In a big bowl, beat together the oil and sugar, on medium speed.
6
Add in the dry ingredients in two parts, alternating with the buttermilk and vanilla; making sure all ingredients are well blended.
7
Carefully spoon batter into cupcake liners, filling them 2/3 full.
8
Drop a small scoop (about 1 1/2 tablespoons) of the cream cheese filling on top of each cupcake.
9
Bake for 30-35 minutes, or until pick comes out clean.
10
Cool in tins for 30 minutes; remove from tins and cool completely on a wire rack.

14496

kcal

Calories

1397

Fat

288

Carbs

244

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 12 ingredients. The key ingredients include: 34 lb cream cheese, not softened (one and a half 8 oz. packages), ½ cup sugar, 1 large egg, at room temperature, ⅓ cup miniature semisweet chocolate chips, 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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