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.
RICHY & GOOEY BLACK BOTTOM CUPCAKES
This recipe is always a hit with everyone, but especially with kids and chocolate lovers. I've had this since back in the 1970's, and it was one of the first recipes I saved as a teenager. Nice and chocolate-y, and who can resist the sweet cream cheese?
Provided by KK7707
Categories Dessert
Time 30m
Yield 48 cupcakes, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Place cupcake cups into miniature cupcake pans.
- Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
- Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
- Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
- Bake for approximately 20 minutes. Makes 4 dozen.
- (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).
Nutrition Facts : Calories 170.2, Fat 8.8, SaturatedFat 3.6, Cholesterol 18.2, Sodium 142.3, Carbohydrate 22.5, Fiber 0.9, Sugar 15.3, Protein 2.1
BLACK-BOTTOM CUPCAKES
From Cook's Country.com. Do not substitute regular chocolate chips for the miniature chips. Regular chips are much heavier and will sink to the bottom of the cupcakes. Prep/cook time does not include time to bring ingredients to room temperature.
Provided by SweetSueAl
Categories Dessert
Time 1h25m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- 4/2007.
- Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
- With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
- Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.).
Nutrition Facts : Calories 216.9, Fat 13, SaturatedFat 7.6, Cholesterol 35.3, Sodium 212, Carbohydrate 24.2, Fiber 0.9, Sugar 16.9, Protein 2.9
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
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 (THE CORRECT RECIPE!)
Rich, creamy, cupcakes topped with just a dusting of powdered sugar are good to go. No frosting necessary!
Provided by Momma Mia
Categories Dessert
Time 1h
Yield 12-15 cupcakes
Number Of Ingredients 13
Steps:
- Sift together dry ingredients.
- Mix water, oil and vanilla together.
- Mix dry and wet ingredients together to make a batter.
- Blend cream cheese, sugar and egg together.
- Fill cupcake liners 1/3 full with chocolate batter. Then drop in one heaping teaspoon cream cheese mixture into center of batter.
- Bake at 350 degrees.
- After cupcakes have cooled, sprinkle powdered sugar across the top of all cupcakes.
Nutrition Facts : Calories 341.4, Fat 17.7, SaturatedFat 7.8, Cholesterol 38.4, Sodium 169.3, Carbohydrate 44.6, Fiber 1.9, Sugar 30.1, Protein 4.5
MINIATURE BLACK BOTTOM CUPCAKES
Putting this recipe here for safe keeping--it takes me forever to find it in my collection of cookbooks. Got this recipe from who knows where as the paper is yellow. Great dessert to take to a picnic.
Provided by CIndytc
Categories Dessert
Time 40m
Yield 24-48 cupcakes, 24-48 serving(s)
Number Of Ingredients 13
Steps:
- In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full.
- In second bowl combine the last 3 ingredients:.
- Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups.
- Bake in a 350°F preheated oven for 20 minutes. Cool.
Nutrition Facts : Calories 184.8, Fat 10.4, SaturatedFat 4.1, Cholesterol 19.2, Sodium 133.1, Carbohydrate 22.4, Fiber 0.9, Sugar 15.1, Protein 2.3
BLACK BOTTOM CUPCAKES
Make and share this Black Bottom Cupcakes recipe from Food.com.
Provided by Carol Bullock
Categories Dessert
Time 30m
Yield 24 cupcakes
Number Of Ingredients 12
Steps:
- Sift together the first 5 ingredients.
- Then add the water, oil and vinegar.
- Beat well.
- In separate bowl, mix the cream cheese, egg sub and sugar on low speed until smooth.
- Fold chocolate chips in.
- Heat oven to 350 degrees.
- Fill cupcake tins 1/2 full with batter.
- Add 1 tbsp filling.
- Bake for 20 minutes.
- Let cool in tin and remove when set.
Nutrition Facts : Calories 290.1, Fat 13.7, SaturatedFat 3.9, Sodium 204.8, Carbohydrate 42.9, Fiber 1.9, Sugar 28.6, Protein 2.6
BLACK BOTTOM CUPCAKES
Make and share this Black Bottom Cupcakes recipe from Food.com.
Provided by Julieannie
Categories Dessert
Time 50m
Yield 18-24 cupcakes, 18-24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 325. Insert liners into a medium cupcake pan. Place a chocolate cookie in the bottom of each liner.
- In a large bowl cream together 1 Celsius of the sugar, the oil, and the water until blended. Stir in the vinegar and vanilla.
- In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoons of the salt.
- Add all the dry mixture to the wet mixture and beat until mixed.
- In another medium bowl beat together the cream cheese, eff and the remaining sugar and salt. Stir in the chocolate chips.
- Fill liners half full with the chocolate batter. Top with a heaping tablespoons of the cream cheese mixture. Bake for 25-30 minute or until the edges of the cupcakes are puffed but the centers look moist.
Nutrition Facts : Calories 260.4, Fat 12.8, SaturatedFat 5.4, Cholesterol 25.8, Sodium 223.7, Carbohydrate 35, Fiber 1.1, Sugar 22.5, Protein 3.3
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