Black Bottom Cups Food
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
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.
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
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 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
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
GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES
My husband's Grandmother used to make these cupcakes every year for Thanksgiving and Christmas. They became a family favorite. I was asked this year to make these in honor of her memory. They are very delicious with a nice cream cheese surprise in the center!
Provided by NANCYSTANFIELD
Categories Desserts Cakes Holiday Cake Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
- Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
- In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
- Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
- Bake for 30 to 35 minutes.
Nutrition Facts : Calories 172 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.7 g, Fiber 1 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 144.2 mg, Sugar 15.2 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.
BLACK BOTTOM MUFFINS (CREAM CHEESE AS TOPPING)
I found this recipe in Joyofbaking.com. This is the first time trying my hand on muffins as I'm a novice baker. It turned out very good - soft, moist and chocolatey. So, I think I should share this delicious muffin's recipe with all. * I didn't follow the exact amount of sugar for the muffins as I do not want it to be too sweet. So, I reduced it to 160g. ** You can add in some chopped nuts into the muffins too if you like it. *** I blended my white sugar into powdery form so that it will mix well with all the ingredients.
Provided by ken_zie
Categories Dessert
Time 55m
Yield 12 muffins, 6-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
- Cream Cheese Filling:
- In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
- Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
- Chocolate Cupcakes:.
- In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl mix the water, oil, vinegar, and vanilla extract.
- Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
- Evenly divide the batter among the 12 muffin cups.
- Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
- Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
- Remove from oven and place on a wire rack to cool.
- The cupcakes can be stored in the refrigerator for about 3 - 4 days.
Nutrition Facts : Calories 376.6, Fat 26.8, SaturatedFat 9.6, Cholesterol 72.7, Sodium 442, Carbohydrate 28.4, Fiber 2.4, Sugar 1.6, Protein 7.5
BLACK BOTTOM CUPS
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg blend well. Stir in chocolate chips. Set aside.2. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt mix well. Add water, oil, vinegar and vanilla beat 2 minutes at medium speed.3. Fill paper-lined muffin cups half full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar sprinkle evenly over cream cheese mixture.4. Bake at 350°F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes. Remove from pans. Cool 30 minutes or until completely cooled. Store in refrigerator.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Cupcake * Calories: 260 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 20 mg 7% * Sodium: 160 mg 7% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 22 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 2 1/2 Fat or 2 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
BLACK BOTTOM CUPS
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°F. Line 18 muffin cups with paper baking cups. In small bowl, combine cream cheese, 1/3 cup sugar and egg blend well. Stir in chocolate chips. Set aside.2. In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt mix well. Add water, oil, vinegar and vanilla beat 2 minutes at medium speed.3. Fill paper-lined muffin cups half full. Top each with 1 tablespoon cream cheese mixture. Combine almonds and 2 tablespoons sugar sprinkle evenly over cream cheese mixture.4. Bake at 350°F. for 20 to 30 minutes or until cream cheese mixture is light golden brown. Cool 15 minutes. Remove from pans. Cool 30 minutes or until completely cooled. Store in refrigerator.High Altitude (above 3500 feet): No change.Nutrition Information Per Serving: Serving Size: 1 Cupcake * Calories: 260 * Calories from Fat: 120 * % Daily Value: Total Fat: 13 g 20% * Saturated Fat: 5 g 25% * Cholesterol: 20 mg 7% * Sodium: 160 mg 7% * Total Carbohydrate: 32 g 11% * Dietary Fiber: 2 g 8% * Sugars: 22 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 1 Fruit, 2 1/2 Fat or 2 Carbohydrate, 2 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
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