Black Bottom Cupcakes

Black Bottom Cupcakes are believed to have originated in the United States in the early 20th century. They get their name from the contrasting black chocolate base and the creamy white cream cheese filling on top.

This is vegetarian recipe. Dish can be prepared in 40 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

Print Recipe

Medium

Black Bottom Cupcakes

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

Difficulty: Intermediate Prep Time 20 min Cook Time 20 min Total Time 40 mins

Servings: 12 Calories: 3000

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 teaspoon Baking soda
• 0.5 teaspoon Salt
• 1 cup Water
• 0.5 cup Vegetable oil
• 1 teaspoon White vinegar
• 1 teaspoon Vanilla extract
• 8 ounce Cream cheese
• 0.25 cup Powdered sugar
• 1 unit Egg

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, mix together the flour, granulated 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, powdered sugar, and egg until smooth.
5. Fill each cupcake liner halfway with the chocolate batter. Spoon a dollop of the cream cheese mixture on top.
6. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool before serving.

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.