Mom Snyders Black Bottom Cupcakes Food
BALTIMORE BLACK BOTTOM CUPCAKES
Baltimore Black Bottom Cupcakes are a chocolate cupcake topped with a cheesecake-like filling and mini chocolate chips.
Provided by NicholeL
Categories Cupcakes Maryland Recipes
Time 50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees. Line two cupcake pans with liners or spray liberally with non-stick cooking spray.
- In the bowl of a stand mixer, whisk together the flour, sugar, cocoa powder, baking soda and salt.
- Add the water, vegetable oil, vinegar and vanilla. Mix until combined. The batter will be really thin.
- Fill the cupcake pans with ⅓ of the batter.
- In another bowl, beat together the cream cheese until smooth. Then add in the sugar and beat for 3 minutes.
- Add in the egg and mix until combined, followed by the salt. Then add the mini chocolate chips, mixing only until just incorporated.
- Drop a tablespoon of the cream cheese mixture on top of the cupcake batter.
- Bake for 30-35 minutes then remove from the oven and allow to cool on a wire rack for 5-10 minutes.
Nutrition Facts : ServingSize 1 cupcake, Calories 148 kcal, Sugar 16 g, Sodium 157 mg, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 23 g, Fiber 1 g, Protein 2 g, Cholesterol 17 mg, UnsaturatedFat 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.
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- Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.
- In a medium bowl, beat together the cream cheese, 1/3 cup sugar, egg, and salt until creamy. Mix in chocolate chips by hand. Set aside.
- In a large bowl (or stand mixer), whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar, and vanilla and beat on medium speed for 2 minutes, scraping sides and bottom of the bowl, until combined.
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- Preheat your oven to 350F. Line cupcake pans with cupcake liners (this recipe yields 42-48 cupcakes). Set aside.
- Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, egg, ⅓ cup sugar and a pinch of salt on medium high speed until light and creamy (about 2-3 minutes). Remember to scrape the bottom and sides of your bowl.
- In a large bowl, combine 1 ½ cups flour, 1 cup sugar, ⅓ cup cocoa powder, 1 teaspoon baking soda and ½ teaspoon salt.
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