Black-Bottom Cupcakes
Black-Bottom Cupcakes are believed to have originated in the United States during the early 20th century. They gained popularity for their combination of rich chocolate and creamy cheesecake flavors.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Black-Bottom Cupcakes
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
-
Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Stir until well combined.
-
In a separate bowl, beat the cream cheese, sugar, and egg until smooth. Stir in the chocolate chips.
-
Fill each cupcake liner halfway with the chocolate batter. Spoon a tablespoon of the cream cheese mixture on top.
-
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
-
Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.