Moms Black Bottom Cupcakes Recipes

BALTIMORE BLACK BOTTOM CUPCAKES

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.

BLACK-BOTTOM CUPCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners.
• Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt 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.
• Make the Cupcake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Make a well in the center, and add the sour cream, water, butter and vanilla extract, and whisk until just combined.
• Divide the cupcake batter evenly among the 24 liners and top each cupcake with 1 rounded tablespoon of the cream cheese mixture. Bake until the tops of the cupcakes just begin to crack, 23 to 25 minutes. Cool the cupcakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. The cupcakes can be stored in an airtight container in the refrigerator for up to 2 days.

BLACK BOTTOM CUPCAKES

Steps:

• In a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, and salt.
• Add in water, oil, apple cider vinegar, and vanilla.
• Stir well with a spatula until just combined.
• Divide batter among 24 paper lined cupcake tins, about 1/3 full in each cup.
• Set cupcake tins aside.
• In a separate bowl, place cream cheese, sugar, and egg.
• Beat with an electric hand mixer until smooth.
• Add in miniature chocolate chips.
• Stir with a spoon until chips are combined well with the cream cheese mixture.
• Using a tablespoon measure, scoop cream cheese mixture on top of chocolate cake batter in each cupcake tin.
• Bake at 350 for 25 - 30 minutes or until a cake tester comes out clean.
• Allow to cool completely before serving.
• Store tightly covered in the refrigerator.

BLACK BOTTOM CUPCAKES I

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.

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 II

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.

MOM SNYDER'S BLACK BOTTOM CUPCAKES

Steps:

• Pre-heat oven to 350°.
• Mix together all the cake ingredients-fill lined cupcake pans half full.
• In separate bowl mix all the topping ingredients together-place 1/2 teaspoon of cream cheese mix on top of each cupcake.
• Top with chocolate chips (about eight per cupcake but who actually counts (except my mom).
• Bake for 15-18 minutes or until done.
• Let cool before serving.
• ENJOY!

BLACK BOTTOM CREAM CHEESE CUPCAKES

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.

BLACK BOTTOM CUPCAKES

Steps:

• Sift the first five ingredients together (flour, 1c sugar, cocoa, soda, 1/2 tsp salt). In a separate bowl whisk together the water, oil, vinegar, & vanilla. Add the wet ingredients to the dry ingredients & whisk together. This will be a thin batter.
• In a SEPARATE BOWL mix the cream cheese, egg, 1/3 c sugar, 1/8 tsp salt together. Then stir in the chocolate chips.
• If you don't want to use the cupcake liners then you MUST generously butter the cupcake pans. Otherwise, drop in the paper liners & give a little spritz of Pam in each cupcake.
• Fill each cup about 1/3 full with the chocolate batter, then drop a heaping teaspoon of the cream cheese mixture in the center.
• Sprinkle with the demerara sugar. (And sliced almonds if you like).
• Bake at 350 until the "cheesecake center" is firm.