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 oz. cream cheese; 1 unbeaten egg; 1/3 c. sugar; 1/8 tsp. salt; 1 tsp. baking soda; 1 c. water; 1 tsp. vanilla; 6 oz. chocolate chips; 1 1/2 c. flour; 1 c. sugar; 1/4 c. unsweetened cocoa; 1/3 c. oil; 1 Tbsp. vinegar

Servings: persons

8 oz. cream cheese
1 unbeaten egg
1/3 c. sugar
1/8 tsp. salt
1 tsp. baking soda
1 c. water
1 tsp. vanilla
6 oz. chocolate chips
1 1/2 c. flour
1 c. sugar
1/4 c. unsweetened cocoa
1/3 c. oil
1 Tbsp. vinegar

1
In small bowl, combine softened cream cheese, egg, 1/3 cup sugar and salt.
2
Beat well, then add chocolate bits and stir well. Set aside.
3
In another bowl combine dry ingredients, then add water, oil, vinegar and vanilla.
4
Beat well until blended.
5
Fill 18 paper-lined muffin tins 1/3 full with chocolate batter.
6
Top with teaspoon of cream cheese mixture.
7
Sprinkle with extra sugar, then bake at 350u00b0 for 30 to 35 minutes.

1314

kcal

Calories

Fat

185

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 13 ingredients. The key ingredients include: 8 oz. cream cheese, 1 unbeaten egg, 1/3 c. sugar, 1/8 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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