Black Bottom Cream Cheese Chippers Recipes

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BLACK BOTTOM CUPCAKES I



Black Bottom Cupcakes I image

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

1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract

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 CREAM CHEESE CHIPPERS



Black Bottom Cream Cheese Chippers image

The best of a bake sale all in one bar. Rich, chewy brownies, decadent chocolate chip cheesecake, and crispy chocolate chip crumble layered together create the ultimate decadent treat.

Provided by sugarbean

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 11h

Yield 36

Number Of Ingredients 16

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup strong brewed coffee
1 egg
20 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup mini chocolate chips
10 tablespoons unsalted butter, at room temperature
⅔ cup light brown sugar
6 tablespoons white sugar
2 teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
2 cups full-size chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
  • Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
  • Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
  • Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
  • Bake in the preheated oven until set, about 30 minutes.
  • Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

Nutrition Facts : Calories 305 calories, Carbohydrate 34.1 g, Cholesterol 40.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 118.3 mg, Sugar 16.7 g

BLACK BOTTOM BRANDY BITES



Black Bottom Brandy Bites image

The idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 2 dozen.

Number Of Ingredients 8

2 sheets refrigerated pie crust
1-1/2 cups mascarpone cheese
3/4 cup turbinado sugar or sugar, divided
1/3 cup brandy
1/2 teaspoon ground ginger, divided
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1-1/4 teaspoons pumpkin pie spice

Steps:

  • Preheat oven to 425°. Bring pie crusts to room temperature., Stir together mascarpone cheese and 1/2 cup sugar. Add brandy, 1/4 teaspoon ginger and vanilla; stir until well blended. Fold in 1/4 cup chocolate chips; cover and refrigerate., Combine pumpkin pie spice, remaining sugar and remaining ginger until well blended. On a lightly floured surface, unroll crusts; sprinkle evenly with sugar mixture. Lightly roll to help sugar mixture adhere. Cut into 24 circles with a 2-1/2-in. biscuit or round cookie cutter; discard scraps. Lightly press circles, sugar side up, into 24 mini muffin cups coated with cooking spray. Pierce once with a fork., Bake until golden brown, about 10 minutes; remove from oven. Immediately sprinkle 1/4 teaspoon of chocolate chips into each cup; spread to cover bottom. Cool in pan 15 minutes before removing to a wire rack., When cups are completely cool, refrigerate until chocolate is set, about 20 minutes. Spoon brandy mixture into cups, or into a pastry bag fitted with a star tip and pipe mixture into cups. Sprinkle with remaining chips and, if desired, additional pie spice. Refrigerate, covered, until serving.

Nutrition Facts : Calories 244 calories, Fat 18g fat (10g saturated fat), Cholesterol 38mg cholesterol, Sodium 77mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.

BLACK BOTTOM CUPCAKES II



Black Bottom Cupcakes II image

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

1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ cup unsweetened cocoa powder
½ teaspoon salt
1 cup white sugar
⅓ cup vegetable oil
1 cup water
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 egg
⅓ cup white sugar
⅛ teaspoon salt
1 cup miniature semisweet chocolate chips

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

AMY P'S BLACK BOTTOM BROWNIES



Amy P's Black Bottom Brownies image

PA Grange Fair Winner 2000. The chef's name was Amy Packer and she called it Black Bottom Brownies. Check the review to see results.

Provided by drhousespcatcher

Categories     Bar Cookie

Time 20m

Yield 24 brownies, 24 serving(s)

Number Of Ingredients 14

6 ounces chocolate chips (note use more if desired)
8 ounces cream cheese
1 egg, unbeaten
1/8 teaspoon salt
1/3 cup sugar
1 1/2 cups flour
1/4 cup cocoa
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
1 teaspoon baking soda
1 cup water
1 tablespoon vinegar

Steps:

  • Combine cheese/chip mix except for the chips. Beat well. Then stir in chocolate chips. Set mix aside.
  • Mix Dough mix. Pour batter into a greased 9x13 inch pan.
  • Drop teaspoonfuls of cream cheese mix randomly over the batter.
  • Bake 15 to 20 minutes at 350°F.
  • Cool and refrigerate.

Nutrition Facts : Calories 170.8, Fat 8.8, SaturatedFat 3.9, Cholesterol 19.2, Sodium 145.2, Carbohydrate 22.3, Fiber 0.9, Sugar 15.1, Protein 2.3

BLACK BOTTOM MUFFINS (CREAM CHEESE AS TOPPING)



Black Bottom Muffins (Cream Cheese As Topping) image

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

8 ounces cream cheese, room temperature
1/3 cup granulated white sugar, blended or 1/3 cup castor sugar
1 large egg
1/2 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 cup granulated white sugar, blended or 1 cup castor sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup corn oil or 1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract

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 CREAM CHEESE CUPCAKES



Black Bottom Cream Cheese Cupcakes image

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

1 (8 ounce) package cream cheese, at (room temp)
1/3 cup sugar
1 large egg
1 pinch salt
1 cup semi-sweet chocolate chips
1 1/4 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 pinch salt
1 cup water
1 large egg
1/3 cup vegetable oil
1 teaspoon vanilla
1 teaspoon white vinegar
1/2 cup chocolate chips
1/2 cup sugar

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



Black Bottom Cupcakes image

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

FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
CUPCAKES:
1 cup sugar
1 cup water
1/3 cup vegetable oil
1 large egg
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
TOPPING:
Sugar
Chopped almonds, optional

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 CREAM CHEESE CHIPPERS



Black Bottom Cream Cheese Chippers image

The best of a bake sale all in one bar. Rich, chewy brownies, decadent chocolate chip cheesecake, and crispy chocolate chip crumble layered together create the ultimate decadent treat.

Provided by sugarbean

Categories     Bar Cookies

Time 11h

Yield 36

Number Of Ingredients 16

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup strong brewed coffee
1 egg
20 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup mini chocolate chips
10 tablespoons unsalted butter, at room temperature
⅔ cup light brown sugar
6 tablespoons white sugar
2 teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
2 cups full-size chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
  • Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
  • Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
  • Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
  • Bake in the preheated oven until set, about 30 minutes.
  • Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

Nutrition Facts : Calories 305 calories, Carbohydrate 34.1 g, Cholesterol 40.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 118.3 mg, Sugar 16.7 g

LAZY GOURMET'S BLACK BOTTOM CUPCAKES



Lazy Gourmet's Black Bottom Cupcakes image

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

1/4 cup cocoa
1 cup sugar
1 teaspoon baking soda
1 1/2 cups flour
1 cup water
1/3 cup light oil
2 tablespoons vinegar
1 teaspoon vanilla
1/2 cup cream cheese, softened
1 egg
1/4 cup sugar
1 cup chocolate chips

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 W/ CREAM CHEESE FROSTING



Black Bottom Cupcakes W/ Cream Cheese Frosting image

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

1 1/2 cups all-purpose flour
1/2 cup plus 1 tbl. sugar
1/3 cup unsweetened cocoa powder, plus extra to decorate
1/2 teaspoon baking soda
1/4 cup sunflower oil
1 1/2 teaspoons distilled white vinegar
1/2 teaspoon pure vanilla extract
4 1/2 ounces cream cheese
1/3 cup sugar
1 egg
1/2 teaspoon pure vanilla extract
1 pinch salt
2/3 cup chocolate chips
2 1/3 cups confectioners' sugar
3 tablespoons unsalted butter, at room temperature
4 ounces cream cheese, cold

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 CREAM CHEESE CHIPPERS



Black Bottom Cream Cheese Chippers image

The best of a bake sale all in one bar. Rich, chewy brownies, decadent chocolate chip cheesecake, and crispy chocolate chip crumble layered together create the ultimate decadent treat.

Provided by sugarbean

Categories     Bar Cookies

Time 11h

Yield 36

Number Of Ingredients 16

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup strong brewed coffee
1 egg
20 ounces cream cheese, at room temperature
½ cup white sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup mini chocolate chips
10 tablespoons unsalted butter, at room temperature
⅔ cup light brown sugar
6 tablespoons white sugar
2 teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups all-purpose flour
2 cups full-size chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly.
  • Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
  • Beat cream cheese and sugar together in a bowl until light and fluffy for the cheesecake layer. Add eggs and vanilla extract and mix until well combined. Stir in mini chocolate chips. Spoon mixture gently over brownie layer to cover entire surface.
  • Mix butter, light brown sugar, and white sugar together in a bowl until light and fluffy as regular cookie dough. Add vanilla extract and salt. Add flour and mix to combine. Add full-size chocolate chips; mixture should be crumbly. Sprinkle mixture over cheesecake layer to cover entire surface. Press down lightly.
  • Bake in the preheated oven until set, about 30 minutes.
  • Transfer to the refrigerator and cool 2 hours in the pan. Remove from pan still in aluminum foil and place in the freezer until completely cooled, 8 hours to overnight. Peel back aluminum foil and cut into 36 squares.

Nutrition Facts : Calories 305 calories, Carbohydrate 34.1 g, Cholesterol 40.7 mg, Fat 18.7 g, Fiber 1.5 g, Protein 3.5 g, SaturatedFat 9 g, Sodium 118.3 mg, Sugar 16.7 g

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From mommymoment.ca


SIMPLE AND DELICIOUS BLACK BOTTOM CUPCAKES - BEYOND THE BUTTER
2020-03-29 Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes). 8 oz Cream Cheese. Add in the granulated sugar and egg and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.
From beyondthebutter.com


BLACK BOTTOM CUPCAKES - SUGAR SPUN RUN
2019-07-17 Instructions. Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside. Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined. Stir in chocolate chips.
From sugarspunrun.com


BLACK BOTTOM BROWNIES - BAKE OR BREAK
2020-02-04 Preheat oven to 325°F. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil. Melt the chocolate and butter in a double boiler or in the microwave. Set aside to cool. Whisk together the flour, baking powder, and salt. Set aside.
From bakeorbreak.com


CHOCOLATE CHIP CREAM CHEESE CUPCAKES RECIPE! {BLACK BOTTOM …
2009-11-30 Prepare box of Chocolate Cake Mix per instructions; then set aside. In separate bowl, mix Cream Cheese, Egg, Sugar, and Salt. Then add in Chocolate Chips and stir. Fill cupcake holders 2/3 full with prepared Chocolate Cake Mix. Then add one heaping teaspoon of Cream Cheese Filling into the center of each…. Bake 22 – 25 minutes at 350 degrees.
From thefrugalgirls.com


BLACK BOTTOM CHEESECAKE | VERY BEST BAKING
Press onto bottom of ungreased 9-inch springform pan. Step 3. Bake for 10 minutes. Step 4. Microwave white morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their shape, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.
From verybestbaking.com


BLACK BOTTOM CUPCAKES RECIPE- DINNER, THEN DESSERT
2021-08-10 Instructions. Preheat oven to 350 degrees and line a muffin tin with muffin liners. In a large bowl whisk together milk, sugar, oil, egg yolk, white vinegar, and vanilla extract. Sift together flour, dark cocoa powder, and baking soda then add to the wet ingredients and whisk until combined.
From dinnerthendessert.com


BLACK BOTTOM CUPCAKES WITH CREAM CHEESE | RECIPES | PBS FOOD
Ingredients; 8 ounces cream cheese regular or reduced fat, at room temperature; 1/3 cup granulated sugar; 1 large egg at room temperature; 2 ounces bittersweet or semisweet chocolate coarsely chopped
From pbs.org


BEST CHOCOLATE CHIP BLACK BOTTOM CHEESECAKE RECIPES - FOOD …
2011-10-28 A recipe for making the best Chocolate Chip Black Bottom Cheesecake. ADVERTISEMENT. IN PARTNERSHIP WITH . cheese. Chocolate Chip Black Bottom Cheesecake. by Food Network Canada. October 28, 2011. 2.9 (126 ratings) Rate this recipe YIELDS. 16 servings. A fantastic and fun way to learn about weight and measurement while …
From foodnetwork.ca


BLACK BOTTOM CAKE - LIFE IS BUT A DISH
2015-04-24 Instructions. 1) Preheat oven to 350 degrees. Grease and flour (or spray) a bundt pan and set aside. Prepare the cream cheese filling. In a small bowl beat together the sugar, vanilla, cream cheese, and egg until smooth. Stir in the chocolate chips and set aside. 2) In a large bowl combine 2 cups sugar, oil, and eggs.
From lifeisbutadish.com


BLACK BOTTOM MINI CREAM CHEESE BROWNIE CUPS - KAREN'S KITCHEN …
2016-07-19 Add the cream cheese, sugar, butter, egg yolk, and vanilla to a small to medium bowl and mix with a hand mixer until smooth. Stir in the chocolate chips. Set aside.
From karenskitchenstories.com


THE ULTIMATE BLACK BOTTOM CUPCAKE RECIPE - COOKIE MADNESS
2010-03-10 Instructions. Preheat oven to 350 degrees F. and line 18 to 20 muffin cups with paper liners. Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.
From cookiemadness.net


FROSTED BLACK BOTTOM CUPCAKES - THAT SKINNY CHICK CAN BAKE
2021-10-04 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 …
From thatskinnychickcanbake.com


SMALL BATCH BLACK BOTTOM CUPCAKES - BEYOND THE BUTTER
2021-07-21 1 teaspoon Granulated Sugar, ½ cup All-Purpose Flour, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Baking Soda, ½ cup Granulated Sugar. Add in the egg, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thinner, runnier side.
From beyondthebutter.com


BLACK BOTTOM CUPCAKES - BAKING BITES
2007-06-08 Preheat oven to 350F. Line two 12-cup muffin tins with paper liners. In a medium bowl, make filling. Beat together cream cheese, sugar and salt until smooth. Beat in egg whites and sour cream. Stir in chocolate chips and set aside. In a large bowl, whisk together sugar, salt, flour, cocoa powder and baking soda.
From bakingbites.com


GLUTEN-FREE BLACK BOTTOM CUPCAKES - A DASH OF MEGNUT
2019-07-12 In a medium bowl, beat together softened cream cheese, vanilla, egg, and sugar, until combined. Stir in 3/4 cup of the mini chocolate chips and set aside. To make the cupcake batter, whisk together the gluten-free flour blend, xanthan gum (if using), brown sugar, cocoa powder, espresso powder, baking soda and salt.
From adashofmegnut.com


BLACK BOTTOM CREAM CHEESE CHIPPERS - PLAIN.RECIPES
Directions. Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and grease lightly. Combine brownie mix, oil, coffee, and egg in a bowl and spread into the bottom of the prepared baking pan for the brownie layer.
From plain.recipes


BLACK BOTTOM CREAM CHEESE CHIPPERS YOU HAVE TO TRY - BEST …
2018-03-24 Preheat the oven to 350 ranges F (one hundred seventy five degrees C). Line a 9x13-inch baking dish with aluminum foil and grease gently. Combine brownie blend, oil, coffee, and egg in a bowl and unfold into the bottom of the organized baking pan for the brownie layer.
From accaglobals.blogspot.com


BLACK BOTTOM CUPCAKES - CUPCAKE PROJECT
2019-07-10 Beat butter and sugar in a large bowl until light and fluffy, about three minutes using an electric or stand mixer. Beat in eggs, yogurt, vanilla, and milk until blended. Alternately fold in flour mixture and melted chocolate, beginning and …
From cupcakeproject.com


BLACK BOTTOM CREAM CHEESE CUPCAKES - GATHER FOR BREAD
2016-07-27 For Cheesecake Filling. Using an electric mixer, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl on medium speed until smooth, about 30 seconds. Beat in the egg whites and sour cream until combined, about 1 minute. Stir in the chocolate chips using a rubber spatula; set aside.
From gatherforbread.com


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