Black Bottom Cupcakes Recipe Recipe

Name: Black Bottom Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkt (8 ounce) cream cheese, (softened); 1 x Egg; 1 1/3 c. Sugar Salt; 6 ounce Chocolate chip morsels, (1 c.); 1 1/2 c. Flour; 1/4 c. Cocoa; 1 tsp Baking soda; 1 c. Water; 1/3 c. Oil; 1 Tbsp. Vinegar; 1 tsp Vanilla

Servings: persons

1 pkt (8 ounce) cream cheese, (softened)
1 x Egg
1 1/3 c. Sugar Salt
6 ounce Chocolate chip morsels, (1 c.)
1 1/2 c. Flour
1/4 c. Cocoa
1 tsp Baking soda
1 c. Water
1/3 c. Oil
1 Tbsp. Vinegar
1 tsp Vanilla

1
Combine cheese,egg,one-third c. sugar & 1/8 teaspoon salt in small mixing bowl; beat to blend thoroughly.
2
Stir in chocolate chips, set aside.
3
In sifter combine remaining c. sugar, flour, cocoa, soda, & 1/2 teaspoon salt, sift into mixing bowl.
4
Add in water, oil, vinegar & vanilla; mix well.
5
Line miniature muffin tins with paper c. & fill with chocolate batter slightly more than 1/2 full, place a tsp.
6
of cheese-chip batter in center of each.
7
Bake @ 350 15 min, don't over bake.
8
Makes approx.
9
60-70miniature cupcakes.

1206

kcal

Calories

Fat

184

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 11 ingredients. The key ingredients include: 1 pkt (8 ounce) cream cheese, (softened), 1 x Egg, 1 1/3 c. Sugar Salt, 6 ounce Chocolate chip morsels, (1 c.), and more.

Yes, Black Bottom Cupcakes Recipe 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 Recipe

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