Black Bottom Cupcakes

15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #2468

November 13, 2011



"These are really best served warm with a glass of very cold milk, but they're certainly not bad other times. Usually about 35-40 seconds in the microwave is plenty to warm them back up again if you need to. Not that they usually last long enough to have some later unless I double the batch."

Original is 16 servings

Nutritional

  • Serving Size: 1 (86.6 g)
  • Calories 251.3
  • Total Fat - 7.9 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 23.4 mg
  • Sodium - 159.8 mg
  • Total Carbohydrate - 42.5 g
  • Dietary Fiber - 0.5 g
  • Sugars - 27 g
  • Protein - 4 g
  • Calcium - 26.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350F; line muffin pans with paper liners.

Step 2

In a large bowl, mix together dry ingredients and make a well in the center.

Step 3

In a separate bowl, mix together liquid ingredients; stir into dry ingredients until completely incorporated (do not overmix).

Step 4

In a third bowl, beat together cream cheese, sugar and egg. Stir in chocolate chips.

Step 5

Divide batter mixture evenly between 16 muffin cups, filling each about half full. Drop a spoonful of filling mixture into the center of each cup.

Step 6

Bake at 350F for 20 minutes, or until a toothpick inserted in the center comes out clean.

Tips


No special items needed.

0 Reviews

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