Black Bottom Cupcakes
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
YIELD: 2 dozen.
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
Ingredients
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FILLING:
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 large egg
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1/8 teaspoon salt
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1 cup semisweet chocolate chips
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CUPCAKES:
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1 cup sugar
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1 cup water
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1/3 cup vegetable oil
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1 large egg
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1 tablespoon white vinegar
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1/4 cup baking cocoa
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1 teaspoon baking soda
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1/2 teaspoon salt
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TOPPING:
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Sugar
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Chopped almonds, optional
Directions
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1.
In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
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2.
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.
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3.
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.
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4.
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
1 each: 174 calories, 9g fat (4g saturated fat), 28mg cholesterol, 148mg sodium, 22g carbohydrate (15g sugars, 1g fiber), 3g protein.
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