Black Bottom Cupcakes

Black Bottom Cupcakes originated in the United States in the early 20th century and gained popularity during the Great Depression when ingredients like cream cheese were more affordable than other dairy products.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Black Bottom Cupcakes

Cooking Method: Baking Cuisine: American Courses: Anytime, Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 10 min Total Time 55 mins

Servings: 12 Calories: 3360

Best Season: Suitable throughout the year

Ingredients

Servings

• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 0.25 cup Unsweetened cocoa powder
• 1 tsp Baking soda
• 0.25 tsp Salt
• 0.5 cup Water
• 0.5 cup Vegetable oil
• 1 tbsp White vinegar
• 1 tsp Vanilla extract
• 8 oz Cream cheese
• 0.25 cup Granulated sugar
• 1 Egg

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until well combined.
4. In a separate bowl, beat the cream cheese, sugar, and egg until smooth.
5. Fill each cupcake liner with about 2 tablespoons of the chocolate batter.
6. Spoon about 1 tablespoon of the cream cheese mixture on top of the chocolate batter.
7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
9. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 280kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 33g11%

Sugars 23g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.