Black Bottom Cupcakes – a delicious recipe with chocolate cookies, sugar, vegetable oil, water, vinegar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325.
2
Insert liners into a medium cupcake pan.
3
Place a chocolate cookie in the bottom of each liner.
4
In a large bowl cream together 1 Celsius of the sugar, the oil, and the water until blended.
5
Stir in the vinegar and vanilla.
6
In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoons of the salt.
7
Add all the dry mixture to the wet mixture and beat until mixed.
8
In another medium bowl beat together the cream cheese, eff and the remaining sugar and salt.
9
Stir in the chocolate chips.
10
Fill liners half full with the chocolate batter.
11
Top with a heaping tablespoons of the cream cheese mixture.
12
Bake for 25-30 minute or until the edges of the cupcakes are puffed but the centers look moist.
4328
kcal
Calories
236
g
Fat
498
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 24 round chocolate cookies (like Oreos), 1 ⅓ cups sugar, ⅓ cup vegetable oil, 1 cup water, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
