Black Bottom Cupcakes (Black Bottoms) Recipe

Name: Black Bottom Cupcakes (Black Bottoms)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Top; 1 (8 ounce) package cream cheese; 1 egg; 1 tsp vanilla powder; 1/3 cup white sugar; 1/8 tsp salt; 1 cup semisweet chocolate chips (mini chips may be preferable if you're making smaller cupcakes); Chocolate Bottom Cake; 1 1/2 cups all-purpose flour; 1 cup white sugar; 1/4 cup unsweetened cocoa powder; 1 tsp espresso powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup milk; 1/3 cup vegetable oil; 1 tsp frangelico; 1 tbsp cider vinegar; 1 tsp vanilla extract; Equipment; Muffin Wrappers; Muffin Pan; 2 mixing bowls

Servings: persons

White Top
1 (8 ounce) package cream cheese
1 egg
1 tsp vanilla powder
1/3 cup white sugar
1/8 tsp salt
1 cup semisweet chocolate chips (mini chips may be preferable if you're making smaller cupcakes)
Chocolate Bottom Cake
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 tsp espresso powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 tsp frangelico
1 tbsp cider vinegar
1 tsp vanilla extract
Equipment
Muffin Wrappers
Muffin Pan
2 mixing bowls

1
1. Pre-heat oven to 350 degrees and line muffin pans with approx 18 muffin wrappers.
2
2. Mix the White Top ingredients (cream cheese, egg, vanilla powder, sugar, and salt) until creamy. A hand-held mixer will quicken the job. Next, fold in the chocolate chips and set aside.
3
3. Mix the dry cake ingredients together in a large bowl (flour, sugar, cocoa, baking soda, salt, espresso powder). Make a hole in the center of the dry ingredients and add the wet ingredients (milk, vinegar, oil, frengelico, vanilla). Stir together until well blended.
4
4. Fill muffin wrappers about 1/3 full with the cake batter and top with a healthy (relatively healthy) drop of the white top mixture.
5
5. Bake approximately 20 minutes, checking after 15. A light touch to the top should have some give, but remain firm before removing from the oven to cool at least 30 minutes. If you have the time, leaving them overnight is best.

1009

kcal

Calories

Fat

134

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: White Top, 1 (8 ounce) package cream cheese, 1 egg, 1 tsp vanilla powder, and more.

Yes, Black Bottom Cupcakes (Black Bottoms) 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 (Black Bottoms)

How did you like this recipe?

Frequently Asked Questions