Name: Black-Bottom Cupcakes
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Filling: -; 1 package (8 ounces) cream cheese, softened -; 1/3 cup sugar -; 1 large egg -; 1/8 teaspoon salt -; 1 cup semisweet chocolate chips -; Cupcakes: -; 1 cup sugar -; 1 cup water -; 1/3 cup vegetable oil -; 1 large egg -; 1 tablespoon white vinegar -; 1 teaspoon vanilla extract -; 1-1/2 cups all-purpose flour -; 1/4 cup baking cocoa -; 1 teaspoon baking soda -; 1/2 teaspoon salt -; Topping: -; Sugar -; Chopped almonds, optional -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Black-Bottom Cupcakes

1. Filling: -

2. 1 package (8 ounces) cream cheese, softened -

3. 1/3 cup sugar -

4. 1 large egg -

5. 1/8 teaspoon salt -

6. 1 cup semisweet chocolate chips -

7. Cupcakes: -

8. 1 cup sugar -

9. 1 cup water -

10. 1/3 cup vegetable oil -

11. 1 large egg -

12. 1 tablespoon white vinegar -

13. 1 teaspoon vanilla extract -

14. 1-1/2 cups all-purpose flour -

15. 1/4 cup baking cocoa -

16. 1 teaspoon baking soda -

17. 1/2 teaspoon salt -

18. Topping: -

19. Sugar -

20. Chopped almonds, optional -

How to cook deliciously - Black-Bottom Cupcakes

1. Stage

In a small mixing bowl, beat the cream cheese, sugar, egg and salt until the mixture reaches a smooth, even consistency. Stir in the chocolate chips, then set the filling aside.

2. Stage

In a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until they’re well blended. In a separate bowl, combine the flour, cocoa, baking soda and salt, then gradually beat the dry ingredients into the egg mixture.

3. Stage

Preheat the oven to 350°F. Place 24 paper liners into muffin pans, and fill them halfway with the chocolate batter. Drop a heaping tablespoon of the cream cheese mixture in the center of each cupcake. Sprinkle sugar on top, plus the chopped almonds, if you're using them.

4. Stage

Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the cake portion comes out clean. Let the cupcakes cool in the pan for 10 minutes before removing them to wire racks to cool completely.