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Black Bottom Cupcakes

4

0 min

Black Bottom Cupcakes

Black Bottom Cupcakes Photo 1

Category

Cake Recipes

Time

0 min

Serving

24 persons

Calories

171

Rating

4.00★ (870)

Cuisine

Author: Victoria Buriak
Decadent black bottom cupcakes filled with gooey chocolate chip cream cheese. Serve these little gems with a tall glass of ice-cold milk.

Ingredients

  • cream cheese: 1 pack (8 ounce pack, softened)
  • egg: 1 piece
  • white sugar: 0.33333 cup
  • salt: 0.125 tsp
  • miniature semisweet chocolate chips: 1 cup
  • ½ cups all-purpose flour: 1 piece
  • white sugar: 1 cup
  • unsweetened cocoa powder: 0.25 cup
  • baking soda: 1 tsp
  • salt: 0.5 tsp
  • water: 1 cup
  • vegetable oil: 0.33333 cup
  • cider vinegar: 1 Tbsp
  • vanilla extract: 1 tsp

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.
    Black Bottom Cupcakes Photo 2
  2. Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.
    Black Bottom Cupcakes Photo 3
  3. Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.
    Black Bottom Cupcakes Photo 4
  4. Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.
    Black Bottom Cupcakes Photo 5
  5. Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.
    Black Bottom Cupcakes Photo 6

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