Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese, at room temperature; ⅓ cup granulated sugar; 1 large egg; 1 cup semi-sweet chocolate chips; 3 cups all-purpose flour; ½ cup Dutch-processed cocoa powder; 2 teaspoons baking soda; 1 teaspoon salt; 2 cups granulated sugar; ⅔ cup canola oil; 2 cups water; 2 tablespoons cider vinegar

Servings: persons

8 ounces cream cheese, at room temperature
⅓ cup granulated sugar
1 large egg
1 cup semi-sweet chocolate chips
3 cups all-purpose flour
½ cup Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
⅔ cup canola oil
2 cups water
2 tablespoons cider vinegar

1
Position a rack in the center of the oven and preheat oven to 350 degrees.
2
Place paper baking cups in twelve 2 inch muffin pan cups.
3
To make the filling: Using an electric mixer on medium speed, beat cream cheese, sugar, and egg until smooth.
4
Fold in the chocolate chips.
5
To make the cupcakes: combine the flour, cocoa powder, baking soda and salt.
6
In a large bowl, using an electric mixer on medium speed, beat the sugar, oil, water and vinegar until combined Gradually stir in the dry ingredients.
7
Fill the prepared muffin cups one third full.
8
Spoon heaping teaspoonsfuls of the cream cheese mixture onto the chocolate batter in each cup.
9
Bake for 20 to 25 minutes, or until the tops spring back when touched.
10
Remove from the pan to a wire rack to cool.

1620

kcal

Calories

Fat

219

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 12 ingredients. The key ingredients include: 8 ounces cream cheese, at room temperature, ⅓ cup granulated sugar, 1 large egg, 1 cup semi-sweet 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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