Black Bottom Cupcakes
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 24
- 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
- 1/4 cup unsweetened cocoa powder
- 1 (8 ounce) package cream cheese softened
- 1 cup miniature semisweet chocolate chips
- Carbohydrate 19.44315503637 g
- Cholesterol 20.3354166666667 mg
- Fat 12.8797949359908 g
- Fiber 0.910772586411792 g
- Protein 1.33313885559442 g
- Saturated Fat 6.73068284889718 g
- Serving Size 1 1 Serving (47g)
- Sodium 155.241366447194 mg
- Sugar 18.5323824499582 g
- Trans Fat 0.715536055730153 g
- Calories 191 calories
Indulge in the Sweet Delights of Black Bottom Cupcakes
Get ready to tantalize your taste buds with these heavenly Black Bottom Cupcakes! These exquisite treats boast a fluffy, moist vanilla batter that perfectly complements the decadent chocolate and cream cheese swirl. Each bite is a symphony of flavors, leaving you craving for more.
The preparation is as effortless as it sounds. Simply combine the vanilla batter ingredients in a large bowl, creating a smooth, velvety base. In a separate bowl, whip up the cream cheese mixture, adding chocolate chips for an irresistible sweet crunch. Now comes the fun part: spoonfuls of both batters are gracefully layered in muffin tins, creating an eye-catching marble effect before they embark on a delightful journey in your preheated oven.
As the cupcakes emerge from their baking haven, their aroma alone is enough to set your senses ablaze. Let them cool slightly, then savor the moment as you take your first bite. The soft and fluffy vanilla cupcake melts in your mouth, harmoniously blending with the rich chocolate and creamy cheesecake filling. Each cupcake is a masterpiece, a testament to culinary artistry that will undoubtedly leave you and your loved ones yearning for more.
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.
