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 (8 oz.) softened cream cheese; 1/3 c. white sugar; 1 c. chocolate chips; 2 tsp. soda; 1 tsp. salt; 2 c. water; 2 tsp. vinegar; 1 egg; 1/2 tsp. salt; 3 c. flour; 2 c. white sugar; 1/2 c. cocoa; 2/3 c. oil; 2 tsp. vanilla

Servings: persons

1 (8 oz.) softened cream cheese
1/3 c. white sugar
1 c. chocolate chips
2 tsp. soda
1 tsp. salt
2 c. water
2 tsp. vinegar
1 egg
1/2 tsp. salt
3 c. flour
2 c. white sugar
1/2 c. cocoa
2/3 c. oil
2 tsp. vanilla

1
Beat cream cheese, egg, 1/3 cup sugar and salt together.
2
Add chocolate chips and set aside.
3
Mix together the flour, soda, 2 cups sugar, 1 teaspoon salt and cocoa.
4
Mix together water, vinegar, oil and vanilla.
5
Beat well and add to flour mixture. Fill muffin cups 1/2 full of chocolate batter.
6
Put 1 tablespoon cream cheese mixture on top.
7
Bake 25 to 30 minutes at 350u00b0.
8
Test with toothpick to see if cupcake is done.

2076

kcal

Calories

Fat

332

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 14 ingredients. The key ingredients include: 1 (8 oz.) softened cream cheese, 1/3 c. white sugar, 1 c. chocolate chips, 2 tsp. soda, 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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