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.) cream cheese; 1/3 c. sugar; 1 (6 oz.) pkg. chocolate bits; 1 c. sugar; 1 tsp. soda; 1 c. water; 1/2 c. oil; 1 egg; pinch of salt; 1 1/2 c. flour; 1/4 c. cocoa; 1/2 tsp. salt; 1 Tbsp. vinegar; 1 tsp. vanilla

Servings: persons

1 (8 oz.) cream cheese
1/3 c. sugar
1 (6 oz.) pkg. chocolate bits
1 c. sugar
1 tsp. soda
1 c. water
1/2 c. oil
1 egg
pinch of salt
1 1/2 c. flour
1/4 c. cocoa
1/2 tsp. salt
1 Tbsp. vinegar
1 tsp. vanilla

1
Combine cream cheese, egg, sugar and salt, then add chocolate bits and set aside.
2
Sift together in bowl the flour, sugar, cocoa, soda and salt.
3
Add water, vinegar, oil and vanilla.
4
Mix well.
5
Fill muffin cups 1/3 full with chocolate batter.
6
Top each one with a heaping teaspoonful of cream cheese mixture.
7
Bake at 350u00b0 for 30 to 35 minutes.
8
If you don't want to make cupcakes, you can put it in a cake pan and make a cake.

1199

kcal

Calories

Fat

174

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.) cream cheese, 1/3 c. sugar, 1 (6 oz.) pkg. chocolate bits, 1 c. sugar, 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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