Black Bottom Cupcakes II Recipe

Black Bottom Cupcakes II Recipes

  • PREP 10 mins
  • COOK 20 mins
  • READY IN 30 mins


Ingredients

Original recipe makes 24 cupcakes

  •  1 1/2 cups all-purpose flour
  •  1 teaspoon baking soda
  •  1/4 cup unsweetened cocoa powder
  •  1/2 teaspoon salt
  •  1 cup white sugar
  •  1/3 cup vegetable oil
  •  1 cup water
  •  1 tablespoon vinegar
  •  1 teaspoon vanilla extract
  •  
  •  1 (8 ounce) package cream cheese, softened
  •  1 egg
  •  1/3 cup white sugar
  •  1/8 teaspoon salt
  •  1 cup miniature semisweet chocolate chips


 Directions

  1. 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.
  2. 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.
  3. In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
  4. 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.


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