Black Bottom Cupcakes I Food

BLACK BOTTOM CUPCAKES

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth.
• Fold in chocolate and peanut butter chips; set aside.
• Cupcakes
• In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended.
• In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
• Fill paper-lined muffin cups half full with batter.
• Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners.
• Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; stir until just combined (do not over-mix).
• Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth.
• Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.

BLACK BOTTOM CUPCAKES I

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.

BLACK BOTTOM CUPCAKES

Steps:

• Stir together dry ingredients.
• In separate bowl, mix liquids together, then add to dry ingredient mixture; mix well.
• Place in paper-lined muffin tins, filling cups half full.
• Beat together cream cheese, sugar and egg.
• Stir in chocolate chips.
• Drop a spoonful into each muffin cup of batter.
• Bake at 350 degrees for 20 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350° F (static) or 325° F (convection). Line 18 muffin tins with cupcake papers or lightly coat with oil. Beat cream cheese, egg (or egg substitute), sugar and salt in a medium-sized bowl until lighter and well-mixed. Stir in the chocolate chips, cover and refrigerate until finished mixing the cupcake batter. Whisk together the gfJules All Purpose Gluten Free Flour, dry pudding mix, cocoa, baking powder, baking soda and salt in a bowl and set aside. In a large mixing bowl, mix brown sugar and oil until integrated. Add dry ingredient mix and slowly pour in the milk, water, cider vinegar and vanilla, beating until totally smooth. Spoon the chocolate batter into each muffin cup, filling only 1/3 full. Top with a spoonful of cold cream cheese mixture in the middle - it does not have to cover the top of the muffin cup completely, or cover each cup evenly. Bake for 30-35 minutes, or until a toothpick inserted into the cupcakes comes out with only dry crumbs and the cream cheese topping is beginning to lightly brown. Remove to cool on a wire rack.

BLACK BOTTOM CUPCAKES

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

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.

BLACK BOTTOM CUPCAKES II

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.

BLACK BOTTOM CUPCAKES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

BLACK BOTTOM CUPCAKES

Steps:

• In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.
• Add in water, oil, apple cider vinegar, and vanilla.
• Stir well with a spatula until just combined.
• Divide batter among 24 paper lined cupcake tins, about 1/3 full in each cup.
• Set cupcake tins aside.
• In a separate bowl, place cream cheese, sugar, and egg.
• Beat with an electric hand mixer until smooth.
• Add in miniature chocolate chips.
• Stir with a spoon until chips are combined well with the cream cheese mixture.
• Using a tablespoon measure, scoop cream cheese mixture on top of chocolate cake batter in each cupcake tin.
• Bake at 350 for 25 - 30 minutes or until a cake tester comes out clean.
• Allow to cool completely before serving.
• Store tightly covered in the refrigerator.