Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large egg whites, room temperature; 8 ounces fat-free cream cheese, room temperature; ⅓ cup sugar; ½ teaspoon vanilla extract; 1 ounce chocolate chips; 1 ½ cups flour; ¼ cup cocoa powder; ½ teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 cup sugar; 1 cup water; ½ cup nonfat yogurt; 1 teaspoon vanilla extract; vegetable oil cooking spray

Servings: persons

2 large egg whites, room temperature
8 ounces fat-free cream cheese, room temperature
⅓ cup sugar
½ teaspoon vanilla extract
1 ounce chocolate chips
1 ½ cups flour
¼ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sugar
1 cup water
½ cup nonfat yogurt
1 teaspoon vanilla extract
vegetable oil cooking spray

1
Begin preheating the oven to 350 degrees.
2
In the small bowl of an electric mixer beat the egg whites until foamy, add the cream cheese, sugar and vanilla extract.
3
Blend until smooth.
4
Stir in the choclate chips.
5
Set aside.
6
Into a medium bowl whisk or stir together the flour, cocoa, salt, baking soda and baking powder until well combined, about 15-20 seconds.
7
In a large bowl whisk together the sugar, water, yogurt and vanilla until the sugar has dissolved, about 30 seconds.
8
Add the dry ingredients and stir and whisk until the dry ingredients are just moistened, about 20 seconds.
9
Lightly spray the inside of 20 foil cupcake cups with the vegetable oil.
10
Fill each cup about half-full of batter.
11
Top each with 1 tablespoon of the filling.
12
Dust each cupcake top with 1/4+ teaspoon of the pecans.
13
Bake for 25-28 minutes or until the top springs back when gently pressed.
14
Remove from the oven and cool.

762

kcal

Calories

Fat

113

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 15 ingredients. The key ingredients include: 2 large egg whites, room temperature, 8 ounces fat-free cream cheese, room temperature, ⅓ cup sugar, ½ teaspoon vanilla extract, 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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