Black Bottom Cupcakes Recipe

Name: Black Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. unsifted all-purpose flour; 1 c. sugar; 1/4 tsp. soda; 1/2 tsp. salt; 1 c. water; 5 Tbsp. salad oil; 1 Tbsp. cider vinegar; 1 tsp. vanilla; Chocolate Chip Filling (recipe follows); about 1/3 c. finely chopped walnuts

Servings: persons

1 1/2 c. unsifted all-purpose flour
1 c. sugar
1/4 tsp. soda
1/2 tsp. salt
1 c. water
5 Tbsp. salad oil
1 Tbsp. cider vinegar
1 tsp. vanilla
Chocolate Chip Filling (recipe follows)
about 1/3 c. finely chopped walnuts

1
In a large bowl, stir together the flour, sugar, cocoa, soda, and salt.
2
In another container, beat together the water, oil, vinegar, and vanilla.
3
Gradually add to dry ingredients, stirring just until blended.
4
Fill 18 paper lined cupcake cups about half full of batter.
5
Top each with 1 tablespoon of Chocolate Chip Filling and about 1/2 teaspoon walnuts.
6
Bake in a 350u00b0 oven for 25 minutes, or until top springs back when gently pressed.

730

kcal

Calories

Fat

129

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 10 ingredients. The key ingredients include: 1 1/2 c. unsifted all-purpose flour, 1 c. sugar, 1/4 tsp. soda, 1/2 tsp. salt, 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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