Black Bottom Cupcakes
Bake delectable Black Bottom Cupcakes with our easy recipe. Enjoy a moist, chocolatey treat with a creamy filling.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 egg
- 1 tablespoon cider vinegar
- 1 cup water
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1 (8 ounce) package cream cheese softened
- 1/4 cup unsweetened cocoa powder
- 1 cup miniature semisweet chocolate chips
- Carbohydrate 466.635720872879 g
- Cholesterol 488.05 mg
- Fat 309.115078463778 g
- Fiber 21.858542073883 g
- Protein 31.9953325342661 g
- Saturated Fat 161.536388373532 g
- Serving Size 1 1 recipe (1129g)
- Sodium 3725.79279473266 mg
- Sugar 444.777178798996 g
- Trans Fat 17.1728653375237 g
- Calories 4577 calories
I whipped up this batch of Black Bottom Cupcakes the other day, and they turned out so light and fluffy, not to mention downright delicious. The cream cheese filling is the perfect complement to the chocolate cake, and the whole thing is topped off with a luscious chocolate frosting. I can't wait to make these again for my friends and family. They're sure to be a hit!
These cupcakes are perfect for any occasion, whether it's a birthday, a party, or just a simple get-together. They're also relatively easy to make, so you don't have to be a professional baker to enjoy them. So what are you waiting for? Give these Black Bottom Cupcakes a try today!
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
