BLACK BOTTOM CUPCAKES
The base of these cupcakes is a springy chocolate cake called "wacky cake." Made with no butter, eggs or milk and stirred together in one bowl, it was popular during World War II when rations were low. Along the way, someone added a rich cheesecake filling and black bottom cupcakes were born.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
- Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
- Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
- Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
- Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.
BLACK BOTTOM CUPCAKES
I have had this recipe for a number of years. The cupcakes are good for both adults and kids.
Provided by Suzanne Larsen
Categories Chocolate
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350 degrees F.
- 2. Make the cake mix according to the directions on the box, using the ingredients listed for the mix. Set aside.
- 3. Blend the cream cheese, sugar, egg, and salt.
- 4. Fold in the chocolate chips.
- 5. Put the cupcake wrappers into a 24-piece muffin tin.
- 6. Fill each cupcake wrapper THREE QUARTERS full with the cake mixture. If you only have an eight or 12-piece muffin tin, you will have to make the cupcakes in batches.
- 7. Place a generous amount of cream cheese on top of the cake mix.
- 8. Bake for 25-30 minutes. Stick a toothpick in the center of a cupcake, and if it comes out clean, it is done.
- 9. Remove from the oven and let cool before serving.
"ALMOST" STARBUCKS BLACK BOTTOMED CUPCAKES
If made according to directions below you will get 36 cupcakes, if desired you can fill with muffin tins half way (instead of 3/4 full) with the cake batter and use a larger dollup of the cream cheese mixture to make 18 cupcakes instead of 36.
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 36 cupcakes
Number Of Ingredients 14
Steps:
- Set oven to 350 degrees.
- Line 36 regular size muffin tins with paper liners.
- In a bowl beat the cream cheese, sugar, egg and pinch of salt until fluffy and well combined.
- Add in the chocolate chips; mix to combine and set aside.
- For the cake batter; in a bowl sift together flour, sugar, cocoa, baking soda and salt.
- In a small bowl whisk together water, oil, vinegar and vanilla; beat well until thoroughly combined.
- Fill the liners 3/4 full with chocolate batter.
- Drop about a teaspoon of the cream cheese mixture on top and in the middle of each chocolate batter.
- Bake for about 20 minutes or until the cupcakes test done.
Nutrition Facts : Calories 198.7, Fat 9.6, SaturatedFat 3.9, Cholesterol 12.8, Sodium 129.1, Carbohydrate 28.1, Fiber 1.4, Sugar 18.3, Protein 2.4
BLACK BOTTOM CUPCAKES II
Made-from-scratch chocolate cupcakes with a great cream cheese surprise!
Provided by SHERIMA1
Categories Desserts Cakes Holiday Cake Recipes
Time 30m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
- In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
- In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
- Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Nutrition Facts : Calories 170.9 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 4 g, Sodium 145 mg, Sugar 15.1 g
"ALMOST" STARBUCKS FRAPPUCCINO
Since I serve this is very large glasses I have listed at two servings, you may divide into as many servings as you wish, make certain to use very strong coffee for this --- this is very good!
Provided by Kittencalrecipezazz
Categories Smoothies
Time 5m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a blender combine coffee with ice cream and chocolate syrup; blend until smooth.
- Add in sugar (if using) and blend slightly until combined.
- Place about 1 cup crushed ice in two large tall glasses.
- Divide the mixture into the glasses.
- Top with a dollup of whipped cream.
Nutrition Facts : Calories 313, Fat 12.5, SaturatedFat 7.1, Cholesterol 28.4, Sodium 204.8, Carbohydrate 47.2, Fiber 2, Sugar 34.1, Protein 5.1
BLACK BOTTOM CUPCAKES
Make and share this Black Bottom Cupcakes recipe from Food.com.
Provided by SilentCricket
Categories Dessert
Time 45m
Yield 18 large cupcakes
Number Of Ingredients 15
Steps:
- Sift dry ingredients together in large mixing bowl.
- Form well in center of dry ingredients and add water, oil, vinegar, and vanilla.
- Beat with mixer until smooth.
- Stir in chocolate chips.
- In separate bowl, cream together cream cheese and powdered sugar.
- Fill greased or paper-lined muffin cups 2/3 full with batter.
- Drop 1/2 tsp of cream cheese mixture on top.
- If desired, sprinkle with slivered almonds.
- Bake at 375 for 12-15 minutes.
ULTRA MOIST STARBUCKS CHOCOLATE CAKE (OR CUPCAKES)
You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.
Provided by New Mom Kate
Categories Dessert
Time 45m
Yield 2 round cake pans or 24 cupcakes, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- In a large bowl, whisk eggs, canola oil, vanilla and black coffee (cooled) together.
- Stir in sugar, cocoa powder, salt, baking soda and baking powder.
- Alternate stirring in flour and milk.
- Don't worry if batter seems runny to you, this is normal and makes the cake so moist!
- Pour batter into two greased 9-inch round cake pans.
- Or if you're making cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon (or pour) the batter into the cups about three-quarters full.
- Bake the 2 cake pans for 25 minutes or cupcakes for 20-23 minutes. (Toothpick will come out clean when cake is done.).
- After cake has cooled, remove and frost with your favorite icing. (I like Magnolia Bakery's Buttercream Frosting, recipe #139518).
- TIP: I've found that the cupcakes get even more moist when stored overnight in a Tupperware container.
- Frosting Instructions: It is really easy to create the two-tone icing as shown in the photo above. Make your favorite buttercream icing recipe and divide it into 4 equal batches. Then add a dab of food coloring to each batch (I like Wilton's Icing Colors gels, purchased my local Michael's Craft Store). I used 4 different Wilton colors -- yellow, pink, sky blue and leaf green. Use a long metal spatula to fill a pastry bag with 2 colors. Put one color down each side of the bag. When you twist the top of the bag closed, the colors will form "striped" icing. Use the Wilton 2D Drop Flower tip to decorate the cupcakes, starting on the outer edge of the cupcake and working your way to the center in a circular motion. Each cupcake will be unique and beautiful!
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
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