Black bottom cupcakes

Black bottom cupcakes
Black bottom cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • FILLING

  • 8 8

    8 ounces cream cheese softened

  • 1/3 1/3

    1/3 cup sugar

  • 1 1

    1 large egg

  • 1/8 1/8

    1/8 tsp. salt

  • 1 1

    1 cup semisweet chocolate chips

  • 1 1

    1 cup peanut butter chips

  • CHOCOLATE CUPCAKE

  • 1 1

    1 cup granulated sugar

  • 1 1

    1 cup hot water (can substitute hot coffee)

  • 1/3 1/3

    1/3 cup canola oil

  • 1 1

    1 tbsp. white vinegar

  • 1 1

    1 tsp. vanilla extract

  • 1 1

    cups 1 -1/2 cups all-purpose flour

  • 1/4 1/4

    1/4 cup baking cocoa

  • 1 1

    1 tsp. baking soda

  • 1/2 1/2

    1/2 tsp. salt

  • FILLING

  • 8 8

    8 ounces cream cheese softened

  • 1/3 1/3

    1/3 cup sugar

  • 1 1

    1 large egg

  • 1/8 1/8

    1/8 tsp. salt

  • 1 1

    1 cup semisweet chocolate chips

  • 1 1

    1 cup peanut butter chips

  • CHOCOLATE CUPCAKE

  • 1 1

    1 cup granulated sugar

  • 1 1

    1 cup hot water (can substitute hot coffee)

  • 1/3 1/3

    1/3 cup canola oil

  • 1 1

    1 tbsp. white vinegar

  • 1 1

    1 tsp. vanilla extract

  • 1 1

    cups 1 -1/2 cups all-purpose flour

  • 1/4 1/4

    1/4 cup baking cocoa

  • 1 1

    1 tsp. baking soda

  • 1/2 1/2

    1/2 tsp. salt

  • FILLING

  • 8 8

    8 ounces cream cheese softened

  • 1/3 1/3

    1/3 cup sugar

  • 1 1

    1 large egg

  • 1/8 1/8

    1/8 tsp. salt

  • 1 1

    1 cup semisweet chocolate chips

  • 1 1

    1 cup peanut butter chips

  • CHOCOLATE CUPCAKE

  • 1 1

    1 cup granulated sugar

  • 1 1

    1 cup hot water (can substitute hot coffee)

  • 1/3 1/3

    1/3 cup canola oil

  • 1 1

    1 tbsp. white vinegar

  • 1 1

    1 tsp. vanilla extract

  • 1 1

    cups 1 -1/2 cups all-purpose flour

  • 1/4 1/4

    1/4 cup baking cocoa

  • 1 1

    1 tsp. baking soda

  • 1/2 1/2

    1/2 tsp. salt

Directions

In a large bowl, beat cream cheese until fluffy. Beat in the sugar, egg, and salt until smooth. Fold in chocolate and peanut butter chips; set aside. Cupcakes In a large bowl, beat the sugar, water, oil, vinegar, and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well. Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until a toothpick inserted into the cupcake (not filling) comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

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