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
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-AND-WHITE CUPCAKES WITH CREAM CHEESE FROSTING
Make these swirled cupcakes when you just can't choose between chocolate and vanilla cake.
Provided by Food Network Kitchen
Time 2h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla, mixing until combined.
- Reduce the mixer speed to low and add half of the flour mixture, mixing until just combined. Add the milk, mixing until combined, and then the remaining flour mixture, mixing until just incorporated. Transfer one-third of the batter (about 1 cup) to a small bowl and stir in the cocoa powder. Alternate dropping spoonfuls of each batter into each cupcake liner, using a larger spoon for the white batter and a smaller spoon for the chocolate batter. Swirl the batters with an offset spatula or a skewer.
- Bake until a toothpick inserted in the center of the cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool completely.
- Beat together the cream cheese and butter using an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the vanilla and lemon juice. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until well combined.
- Transfer the frosting to a piping bag or a resealable plastic bag and pipe the frosting onto the tops of the cupcakes.
BLACK BOTTOM CREAM CHEESE CUPCAKES
i found this recipe online and i tried it once and since then my family and friends alwaaaaaaaaaaays asked for it...... i really encourage you to try it!!! i know the directions seem long but it's easy and worth it...!!
Provided by Chef Mai
Categories Dessert
Time 45m
Yield 20 large cupcakes
Number Of Ingredients 17
Steps:
- preheat oven 180 Celsius
- make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips.
- batter: whisk flour + sugar + cocoa + baking soda + salt.
- - in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar.
- - beat the liquid ingredients into the dry ingredients until smooth.
- spoon the batter into muffin cups ( i use foil cups -- but if u can't find them then use any cups) fill them halfway.
- spoon a heaping tablespoon of the filling into the center of each cupcake.
- sprinkle tops with chocolate chips and sugar.
- bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.
Nutrition Facts : Calories 241.1, Fat 12, SaturatedFat 5.2, Cholesterol 31.1, Sodium 124.3, Carbohydrate 33.5, Fiber 1.3, Sugar 25.6, Protein 2.9
BLACK BOTTOM CUPCAKES W/ CREAM CHEESE FROSTING
Make and share this Black Bottom Cupcakes W/ Cream Cheese Frosting recipe from Food.com.
Provided by - Carla -
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F.
- For the chocolate cake base:.
- Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until all the dry ingredients are well incorporated.
- In a separate bowl, whisk the oil, vinegar, vanilla, and 1/2 cup water together. With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
- Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.
- For the cheesecake filling:.
- Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a hand held electric mixer) on medium-slow speed until smooth and fluffy.
- Stir in the chocolate chips by hand until evenly dispersed. Don't overmix; otherwise the cream cheese will start to split.
- Scoop about 1 Tbsp of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling. Don't overbake as the cheesecake will become very dry and crumbly. Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
- When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
- For the cream cheese frosting (optional):.
- Beat the confectioners' sugar and butter together with an electric mixer (use a the paddle attachment if you're using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
- Add the cream cheese in one go and beat until it's completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can become runny. Set aside.
Nutrition Facts : Calories 394.5, Fat 18.1, SaturatedFat 8.8, Cholesterol 47.4, Sodium 133.1, Carbohydrate 56.8, Fiber 1.8, Sugar 42, Protein 4.5
BLACK BOTTOM CUPCAKES
Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make them ideal candidates for baking cupcakes to-go.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h15m
Yield Makes 24 cupcakes
Number Of Ingredients 17
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.
EASY BLACK BOTTOM CUPCAKES
These black bottom cupcakes are made with a cake mix. Quick and easy for the baker on the run ...
Provided by TW_BIRD68
Categories Desserts Cakes Cupcake Recipes Chocolate
Yield 24
Number Of Ingredients 4
Steps:
- Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
- Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.
Nutrition Facts : Calories 192 calories, Carbohydrate 28.1 g, Cholesterol 14.5 mg, Fat 8.3 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 186.8 mg, Sugar 21.5 g
BLACK BOTTOM CUPCAKES
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place-I can't remember anyone who's tried them for the first time not asking for seconds. -Julie Briceland, Windsor, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 174 calories, Fat 9g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 148mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BLACK BOTTOM CUPCAKES
Make and share this Black Bottom Cupcakes recipe from Food.com.
Provided by 626467
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.
- Sift together flour, sugar, cocoa and salt.
- Add water, oil, vinegar and vanilla. Beat until well combined until cups 1/3 full with chocolate batter.
- Top each one with a heaping teaspoon full of cream cheese mixture.
- Bake at 350°F for 30-35 minutes. Check after 25 minutes so cheese mixture does not get too brown.
Nutrition Facts : Calories 344.2, Fat 17.6, SaturatedFat 7.6, Cholesterol 38.4, Sodium 282.1, Carbohydrate 44.7, Fiber 1.6, Sugar 30.1, Protein 4.5
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
BLACK BOTTOM CUPCAKES
Make and share this Black Bottom Cupcakes recipe from Food.com.
Provided by Felix4067
Categories Dessert
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 13
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.
More about "black bottom cupcakes w cream cheese frosting food"
BLACK BOTTOM CUPCAKES RECIPE - THE FOOD CHARLATAN
From thefoodcharlatan.com
5/5 (1)Total Time 29 minsCategory DessertCalories 439 per serving
- In a stand mixer or large bowl, beat together cream cheese, 1 egg, 1/3 cup sugar, and a pinch of salt.
- Fold in 6 ounces of the mini chocolate chips. (A little more than half the bag, no need to measure).
- Scrape the mixture into another bowl.Add 1 cup sugar, flour, cocoa, baking soda, and salt to the empty bowl (no need to wash).
FROSTED BLACK BOTTOM CUPCAKES - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
BAKERY STYLE BLACK BOTTOM CUPCAKE RECIPE - SAVORY …
From savoryexperiments.com
BLACK VELVET CUPCAKES WITH BLACK CREAM CHEESE FROSTING
From myeagereats.com
BLACK BOTTOM CUPCAKES RECIPE (EASY AND FLUFFY) | KITCHN
From thekitchn.com
BLACK BOTTOM CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
SIMPLE AND DELICIOUS BLACK BOTTOM CUPCAKES - BEYOND THE BUTTER
From beyondthebutter.com
BLACK BOTTOM CUPCAKES RECIPE - FOOD.COM
From food.com
BLACK BOTTOM CUPCAKES RECIPE - FOOD.COM
From food.com
BLACK BOTTOM CUPCAKES RECIPE- DINNER, THEN DESSERT
From dinnerthendessert.com
BLACK BOTTOM CUPCAKES - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
LEMON POPPY SEED CUPCAKES ~ BARLEY & SAGE
From barleyandsage.com
BLACK BOTTOM CUPCAKES WITH CREAM CHEESE FILLING - THESE OLD …
From theseoldcookbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love