Black Bottom Cupcakes I Recipe
Try this Black Bottom Cupcakes I Recipe recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 24
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 egg
- 1 tablespoon cider vinegar
- 1 cup water
- 1/3 cup white sugar
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/3 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1 (8 ounce) package cream cheese softened
- 1 cup miniature semisweet chocolate chips
- Carbohydrate 19.44315503637 g
- Cholesterol 20.3354166666667 mg
- Fat 12.8797949359908 g
- Fiber 0.910772586411792 g
- Protein 1.33313885559442 g
- Saturated Fat 6.73068284889718 g
- Serving Size 1 1 Serving (47g)
- Sodium 155.241366447194 mg
- Sugar 18.5323824499582 g
- Trans Fat 0.715536055730153 g
- Calories 191 calories
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture. Bake in preheated oven for 25 to 30 minutes.
