Black Bottom Cupcakes Black Bottoms Recipes

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GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES



Grandma Gudgel's Black Bottom Cupcakes image

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

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

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



Black Bottom Cupcakes image

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

2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water, plus
2 tablespoons water
1/3 cup oil, plus
1 tablespoon oil
1 tablespoon vinegar
1 teaspoon vanilla
1 cup chocolate chips
1 (8 ounce) package cream cheese, softened
1/3 cup powdered sugar
slivered almonds, if desired

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



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 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 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

MINIATURE BLACK BOTTOM CUPCAKES



Miniature Black Bottom Cupcakes image

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

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/2 cup oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 (8 ounce) cream cheese, softened
1 egg
1/3 cup sugar
1 cup mini chocolate chip

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

EASY BLACK BOTTOM CUPCAKES



Easy Black Bottom Cupcakes image

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

1 (18.25 ounce) package devil's food cake mix
1 (8 ounce) package cream cheese
1 cup white sugar
1 cup semisweet chocolate chips

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

BLACK BOTTOM CUPCAKES



Black Bottom Cupcakes image

I have had this recipe for a number of years. The cupcakes are good for both adults and kids.

Provided by Suzanne Larsen

Categories     Chocolate

Time 50m

Number Of Ingredients 7

16 oz semi-sweet morsels (chocolate chips)
1 pkg chocolate cake mix (and ingredients needed to make the cake)
8 oz cream cheese, softened
1/3 c granulated sugar
1 egg
1/8 tsp salt
24 cupcake wrappers

Steps:

  • 1. Preheat the oven to 350 degrees F.
  • 2. Make the cake mix according to the directions on the box, using the ingredients listed for the mix. Set aside.
  • 3. Blend the cream cheese, sugar, egg, and salt.
  • 4. Fold in the chocolate chips.
  • 5. Put the cupcake wrappers into a 24-piece muffin tin.
  • 6. Fill each cupcake wrapper THREE QUARTERS full with the cake mixture. If you only have an eight or 12-piece muffin tin, you will have to make the cupcakes in batches.
  • 7. Place a generous amount of cream cheese on top of the cake mix.
  • 8. Bake for 25-30 minutes. Stick a toothpick in the center of a cupcake, and if it comes out clean, it is done.
  • 9. Remove from the oven and let cool before serving.

BLACK BOTTOM CUPCAKES



Black Bottom Cupcakes image

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

8 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 cup granulated sugar
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour (see Cook's Note)
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
3/4 teaspoon baking soda
1/4 teaspoon fine salt
1/3 cup vegetable oil
1 tablespoon white vinegar

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 (BLACK BOTTOMS)



BLACK BOTTOM CUPCAKES (BLACK BOTTOMS) image

Categories     Cake     Chocolate     Dessert     Bake     Fourth of July     Kid-Friendly     Backyard BBQ

Yield 18 cupcakes

Number Of Ingredients 23

White Top
1 (8 ounce) package cream cheese
1 egg
1 tsp vanilla powder
1/3 cup white sugar
1/8 tsp salt
1 cup semisweet chocolate chips (mini chips may be preferable if you're making smaller cupcakes)
Chocolate Bottom Cake
1 1/2 cups all-purpose flour
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 tsp espresso powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/3 cup vegetable oil
1 tsp frangelico
1 tbsp cider vinegar
1 tsp vanilla extract
Equipment
Muffin Wrappers
Muffin Pan
2 mixing bowls

Steps:

  • 1. Pre-heat oven to 350 degrees and line muffin pans with approx 18 muffin wrappers. 2. Mix the White Top ingredients (cream cheese, egg, vanilla powder, sugar, and salt) until creamy. A hand-held mixer will quicken the job. Next, fold in the chocolate chips and set aside. 3. Mix the dry cake ingredients together in a large bowl (flour, sugar, cocoa, baking soda, salt, espresso powder). Make a hole in the center of the dry ingredients and add the wet ingredients (milk, vinegar, oil, frengelico, vanilla). Stir together until well blended. 4. Fill muffin wrappers about 1/3 full with the cake batter and top with a healthy (relatively healthy) drop of the white top mixture. 5. Bake approximately 20 minutes, checking after 15. A light touch to the top should have some give, but remain firm before removing from the oven to cool at least 30 minutes. If you have the time, leaving them overnight is best.

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Top Asked Questions

What is the best way to make Black Bottom cupcakes?
Black Bottom Cupcakes: 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.
What are Black-Bottom cupcakes?
Classic black-bottom cupcakes – super moist chocolate cupcakes topped with a cheesecake filling and mini chocolate chips. The best of both worlds! I first came across black-bottom cupcakes ages ago, and while I made a recipe years ago that I liked at the time, I didn’t LOVE them.
How to bake black bottoms cheesecake?
Allow the chocolate "bottoms" to rest for 5 minutes. Scoop 1 teaspoon of the cheesecake mixture into the center of the chocolate cake. Bake for 20-25 minutes or until done. Immediately remove the mini Black Bottoms from the pan and cool on a wire rack. Repeat with remaining batter until all Black Bottoms are baked.
How do you make cupcake batter?
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.

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