Black Bottom Cupcakes
Recipe: #2468
November 13, 2011
Categories: Desserts, Cupcakes, Cheese, Baby Shower, Oven Bake, Cream Cheese, Flour, more
"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
Ingredients
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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