Black Bottom Cupcakes

12
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"These are great and not too sweet cupcakes. Very tasty."

Original recipe yields 12 servings
OK
  • FOR CREAM CHEESE FILLING
  • FOR CHOCOLATE CUPCAKES

Nutritional

  • Serving Size: 1 (91.7 g)
  • Calories 273.6
  • Total Fat - 13.3 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 38.2 mg
  • Sodium - 222.6 mg
  • Total Carbohydrate - 36.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 22.9 g
  • Protein - 3.8 g
  • Calcium - 27.5 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Butter muffin pan.

Step 3

In your food processor or electric mixer beat the cream cheese until smooth.

Step 4

Add the sugar, egg, and vanilla extract and beat until creamy and smooth.

Step 5

In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.

Step 6

In a separate bowl mix the water, oil, vinegar, and vanilla extract.

Step 7

Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.

Step 8

Evenly divide the batter among the 12 muffin cups.

Step 9

Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Step 10

Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the chocolate part of the cupcake will come out clean.

Step 11

Remove from oven and place on a wire rack to cool.

Tips & Variations


No special items needed.

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