BLACK BOTTOM CUPCAKE RECIPES
BLACK BOTTOM CUPCAKES RECIPE: HOW TO MAKE IT
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds. —Julie Briceland, Windsor, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
Nutrition Facts : Calories 174 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 148mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
EASY MINI CHEESECAKES RECIPE | MCCORMICK
Learn how to make mini cheesecakes with this simple recipe. These luscious cheesecakes are infused with vanilla and almond flavors, served in cupcake form, and perfect for any occasion.
Provided by McCormick
Prep Time 15 minutes
Cook Time 24 minutes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and extracts; beat well.
- Line 12 muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
- Bake 22 to 24 minutes or until centers are almost set. Cool in pan on wire rack. (Mini cheesecakes will deflate in center upon cooling.)
- Refrigerate 4 hours or overnight. Garnish with berries.
Nutrition Facts : Calories 210 Calories
More about "black bottom cupcake recipes"
BLACK BOTTOM CUPCAKES RECIPE: HOW TO MAKE IT
This recipe's been in our family for years, but these cupcakes still go quick each time I make them. So I always double or triple the ingredients! You'll likely see what I mean if you make them at your place—I can't remember anyone who's tried them for the first time not asking for seconds. —Julie Briceland, Windsor, Pennsylvania
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 174 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 174 calories per serving
- In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.
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See details
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