How to make Black Bottom Cupcakes Recipe

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.

Ingredients of Black Bottom Cupcakes Recipe :

FILLING:

  • 1 cup (6 ounces) semisweet chocolate chips
  • one eight teaspoon salt
  • 1 egg
  • one third cup sugar
  • 1 package (8 ounces) cream cheese, softened

CUPCAKES:

  • ahalf teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • aquarter cup baking cocoa
  • 1 ahalf cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 egg
  • one third cup vegetable oil
  • 1 cup water
  • 1 cup sugar

TOPPING:
• Chopped almonds, optional
• Sugar

How to make Black Bottom Cupcakes Recipe

How to make Black Bottom Cupcakes Recipe

How to make Black Bottom Cupcakes Recipe :

  1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
  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.
  3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired.
  4. Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

 

 

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