Black Bottom Cupcakes The Correct Recipes

BLACK BOTTOM CUPCAKES

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.

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

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.

BLACK BOTTOM CUPCAKES

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.

BLACK BOTTOM CUPCAKES

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.

EASY BLACK BOTTOM CUPCAKES

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.

BLACK BOTTOM CUPCAKES

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.

BLACK BOTTOM CUPCAKES

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.