Best Black Bottom Cups Recipes

BLACK BOTTOM CUPS

Steps:

• 1. Heat oven to 350. Line 18 medium muffin cups with paper baking cups. In small bowl, mix cream cheese, 1/3 cup sugar and egg; mix well. Stir in chocolate chips; set aside. In large bowl, mix flour, 1 cup sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat 2 minutes at medium speed.
• 2. Fill prepared muffin cups half full; top each with tablespoonful of cream cheese mixture. Srpinkle with 2 Tbsp. sugar and nuts. Bake at 350 for 20 to 30 minutes or til cream cheese mixture is light golden brown. Cool 15 minutes. Remove form pans. cool completely. Refrigerate leftovers. Makes 18 cupcakes

BLACK BOTTOM CUPS

Steps:

• Mix filling ingredients together except chips. When blended add chips. Mix all batter ingredents until moistened the beat on med high speed for about 2 mins. To assemble fill paper lined muffin pan 2/3 full with batter. Drop a table spoon of filling mixture top each with sliced almonds and a dusting of sugar. Bake at 350 for 30-35 mins. If making mini's adjust time

BLACK BOTTOM MINI BROWNIE CUPS

Steps:

• Preheat oven to 350°F.
• Grease 24 mini muffins pans or coat with nonstick spray.
• For the Cream Cheese Layer:.
• In a food processor, process the cream cheese, sugar, butter, egg yolk and vanilla until well blended and completely smooth. By hand, stir in the chocolate mini morsels; set aside.
• Alternately in a large bowl with mixer on low speed, beat the cream cheese and sugar until completely smooth. Add the butter, egg yolk, and vanilla and continue beating until completely smooth. Stir in the mini-morsels.
• For the Chocolate Layer:.
• In a medium microwave safe bowl, microwave the butter and chocolate on 50% power for 1 minute. Stir well, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. Stir the sugar into the chocolate mixture until well blended. Let cool to warm.
• In a small bowl, thoroughly stir together the flour, salt, and baking soda; set aside. Beat the egg, 1 tbs water and vanilla into the chocolate mixture until the mixture is well blended and the sugar dissolves.
• Stir in the flour mixture until evenly incorporated.
• Spoon about 1/2 tbs of the chocolate mixture into each mini-muffin cup. Spoon about 1 tsp of the cream cheese mixture over the tops, dividing it equally among the cups. Spoon the remaining chocolate mixture evenly over the cream cheese mixture. Set the muffin tins on a baking sheet.
• Bake in the middle of the oven for 11-14 minutes or until a toothpick inserted in the center comes out clean except for the bottom 1/4-inch, which may still look moist.
• Transfer the muffin tins to a wire rack and let stand until the brownie cups are completely cooled.
• Gently loosen the brownie cups with the point of a table knife, then remove from the pans. Store in an airtight container for up to 4 days. or freeze for up to 1 month.