Black-Bottom Cupcakes Recipe

Name: Black-Bottom Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Filling; 3/4 cup fat free cream cheese, softened; 1 teaspoon vanilla; 1/3 cup sugar, plus; 1 tablespoon sugar; 1 large egg; 1/3 cup semi-sweet chocolate chips; 1/3 cup milk chocolate chips; 1 1/2 cups all-purpose flour; 1 cup sugar; 1/4 cup unsweetened cocoa; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup water; 2 tablespoons canola oil; 3 tablespoons light sour cream; 1 tablespoon vinegar; 1 1/2 teaspoons vanilla

Servings: persons

Cream Cheese Filling
3/4 cup fat free cream cheese, softened
1 teaspoon vanilla
1/3 cup sugar, plus
1 tablespoon sugar
1 large egg
1/3 cup semi-sweet chocolate chips
1/3 cup milk chocolate chips
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
2 tablespoons canola oil
3 tablespoons light sour cream
1 tablespoon vinegar
1 1/2 teaspoons vanilla

1
Preheat oven to 350*F.
2
Line 18 muffin cups with foil or paper baking cups.
3
To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
4
Stir in chocolate chips and set aside.
5
In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
6
Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
7
Fill muffin cups 1/2 full with batter.
8
Top each with Tablespoon of cream cheese mixture.
9
Bake 20 minutes, or until cream cheese mixture is light golden brown.
10
Cool for 15 minutes; remove from pans.
11
Cool completely; store in refrigerator.

890

kcal

Calories

Fat

128

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 18 ingredients. The key ingredients include: Cream Cheese Filling, 3/4 cup fat free cream cheese, softened, 1 teaspoon vanilla, 1/3 cup sugar, plus, 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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