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 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
LAZY GOURMET'S BLACK BOTTOM CUPCAKES
Make and share this Lazy Gourmet's Black Bottom Cupcakes recipe from Food.com.
Provided by Abby Girl
Categories Dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside.
- In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture.
- Line cupcakes with paper liners and fill each two thirds full.
- Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips.
- Bake in a 350 oven for 20 minutes or until cooked.
Nutrition Facts : Calories 250, Fat 8.4, SaturatedFat 4.9, Cholesterol 28.3, Sodium 142, Carbohydrate 42.9, Fiber 1.8, Sugar 28.6, Protein 3.8
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
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.
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