Best Black Bottom Cupcakes Recipes

BLACK BOTTOM CUPCAKES I

Steps:

• 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.

BLACK BOTTOM CUPCAKES

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.

BLACK BOTTOM CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
• Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
• Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
• Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
• Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• Sift dry ingredients together in large mixing bowl.
• Form well in center of dry ingredients and add water, oil, vinegar, and vanilla.
• Beat with mixer until smooth.
• Stir in chocolate chips.
• In separate bowl, cream together cream cheese and powdered sugar.
• Fill greased or paper-lined muffin cups 2/3 full with batter.
• Drop 1/2 tsp of cream cheese mixture on top.
• If desired, sprinkle with slivered almonds.
• Bake at 375 for 12-15 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners.
• Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; stir until just combined (do not over-mix).
• Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth.
• Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.

BLACK BOTTOM CUPCAKES

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Make the cake mix according to the directions on the box, using the ingredients listed for the mix. Set aside.
• 3. Blend the cream cheese, sugar, egg, and salt.
• 4. Fold in the chocolate chips.
• 5. Put the cupcake wrappers into a 24-piece muffin tin.
• 6. Fill each cupcake wrapper THREE QUARTERS full with the cake mixture. If you only have an eight or 12-piece muffin tin, you will have to make the cupcakes in batches.
• 7. Place a generous amount of cream cheese on top of the cake mix.
• 8. Bake for 25-30 minutes. Stick a toothpick in the center of a cupcake, and if it comes out clean, it is done.
• 9. Remove from the oven and let cool before serving.

EASY BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
• Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

MINIATURE BLACK BOTTOM CUPCAKES

Steps:

• In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full.
• In second bowl combine the last 3 ingredients:.
• Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups.
• Bake in a 350°F preheated oven for 20 minutes. Cool.

BLACK BOTTOM CUPCAKES

Steps:

• Stir together dry ingredients.
• In separate bowl, mix liquids together, then add to dry ingredient mixture; mix well.
• Place in paper-lined muffin tins, filling cups half full.
• Beat together cream cheese, sugar and egg.
• Stir in chocolate chips.
• Drop a spoonful into each muffin cup of batter.
• Bake at 350 degrees for 20 minutes.

BLACK BOTTOM CUPCAKES (BLACK BOTTOMS)

Steps:

• 1. Pre-heat oven to 350 degrees and line muffin pans with approx 18 muffin wrappers. 2. Mix the White Top ingredients (cream cheese, egg, vanilla powder, sugar, and salt) until creamy. A hand-held mixer will quicken the job. Next, fold in the chocolate chips and set aside. 3. Mix the dry cake ingredients together in a large bowl (flour, sugar, cocoa, baking soda, salt, espresso powder). Make a hole in the center of the dry ingredients and add the wet ingredients (milk, vinegar, oil, frengelico, vanilla). Stir together until well blended. 4. Fill muffin wrappers about 1/3 full with the cake batter and top with a healthy (relatively healthy) drop of the white top mixture. 5. Bake approximately 20 minutes, checking after 15. A light touch to the top should have some give, but remain firm before removing from the oven to cool at least 30 minutes. If you have the time, leaving them overnight is best.

BLACK BOTTOM CUPCAKES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

GLUTEN-FREE BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degree. Grease a full-size 12-cup muffin tin.
• To make the cream cheese filling, cream together the cream cheese, 1/3 cup sugar and 1/8 teaspoon salt until smooth in a standing mixer with a paddle attachment or by hand with a wooden spoon.
• Add the egg and continue to cream until light in color and as thick as sour cream. Fold in chocolate chips and set aside.
• To make the batter, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 teaspoon sugar, coca powder, baking soda and ½ teaspoon salt in a mixing bowl.
• Create a well in the dry ingredients and pour in the water, oil, vinegar and vanilla. Mix until smooth.
• To fill the muffin tins, put one tablespoon batter into the bottom of each cup. Add a scoop of cream cheese filling on top of the batter, dividing the filling evenly. Distribute the rest of the chocolate batter on top. Muffin cups should be almost, but not completely, full.
• Bake in preheated oven for 25 minutes or until cupcakes hold their shape. Cool in the muffin tins for about 20 minutes before turning out and cooling on racks.

BLACK BOTTOM CUPCAKES

Steps:

• Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.
• Sift together flour, sugar, cocoa and salt.
• Add water, oil, vinegar and vanilla. Beat until well combined until cups 1/3 full with chocolate batter.
• Top each one with a heaping teaspoon full of cream cheese mixture.
• Bake at 350°F for 30-35 minutes. Check after 25 minutes so cheese mixture does not get too brown.

LAURA'S BLACK BOTTOM CUPCAKES

Steps:

• 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.

LAZY GOURMET'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350.
• Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside.
• In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture.
• Line cupcakes with paper liners and fill each two thirds full.
• Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips.
• Bake in a 350 oven for 20 minutes or until cooked.

BLACK BOTTOM CUPCAKES

Steps:

• Heat oven to 350°F.
• Beat cream cheese, egg and granulated sugar until light and fluffy. Stir in chocolate chunks; set aside.
• Prepare cake batter as directed on package.
• Spoon into 24 paper-lined muffin cups; top each with heaping teaspoonful of cream cheese mixture. Combine sugar and nuts; sprinkle over cupcakes.
• Bake 20 min. Cool in pans 10 min. Remove to wire racks; cool completely.

BLACK BOTTOM CUPCAKES

Steps:

• 1. Preheat the oven for 350 degrees.
• 2. Beat together cream cheese, sugar, egg and salt. Add chocolate chips. Set aside.
• 3. Beat all batter ingredients together until blended.
• 4. Place cupcake liners in regular muffin/cupcake pan. Fill cupcake liners 1/3-1/2 full. top each with a heaping teaspoon of cream cheese filling.
• 5. Bake at 350 degrees for 20-30 mintes.

SHERIMA'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and 1/2 teaspoon salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture.
• Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line muffin tins with cupcake papers or spray or brush them with vegetable oil. Using wooden spoon (this seems to be important), blend cream cheese, egg, sugar and salt in mixing bowl. Carefully fold in chocolate chips and set aside. Combine dry ingredients in another bowl and mix well. Add remaining ingredients and blend thoroughly. Fill cupcake liners (or greased tins) about 3/4 full with batter. Drop heaping tablespoon cream cheese mixture into center of each. Bake until done, 35 to 40 minutes