Black bottom cupcakes
By duckieq
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- FILLING
- FILLING
- FILLING
- 8 8 8 ounces cream cheese softened
- 8 8 8 ounces cream cheese softened
- 8 8 8 ounces cream cheese softened
- 1/3 1/3 1/3 cup sugar
- 1/3 1/3 1/3 cup sugar
- 1/3 1/3 1/3 cup sugar
- 1 1 1 large egg
- 1 1 1 large egg
- 1 1 1 large egg
- 1/8 1/8 1/8 tsp. salt
- 1/8 1/8 1/8 tsp. salt
- 1/8 1/8 1/8 tsp. salt
- 1 1 1 cup semisweet chocolate chips
- 1 1 1 cup semisweet chocolate chips
- 1 1 1 cup semisweet chocolate chips
- 1 1 1 cup peanut butter chips
- 1 1 1 cup peanut butter chips
- 1 1 1 cup peanut butter chips
- CHOCOLATE CUPCAKE
- CHOCOLATE CUPCAKE
- CHOCOLATE CUPCAKE
- 1 1 1 cup granulated sugar
- 1 1 1 cup granulated sugar
- 1 1 1 cup granulated sugar
- 1 1 1 cup hot water (can substitute hot coffee)
- 1 1 1 cup hot water (can substitute hot coffee)
- 1 1 1 cup hot water (can substitute hot coffee)
- 1/3 1/3 1/3 cup canola oil
- 1/3 1/3 1/3 cup canola oil
- 1/3 1/3 1/3 cup canola oil
- 1 1 1 tbsp. white vinegar
- 1 1 1 tbsp. white vinegar
- 1 1 1 tbsp. white vinegar
- 1 1 1 tsp. vanilla extract
- 1 1 1 tsp. vanilla extract
- 1 1 1 tsp. vanilla extract
- 1 1 cups 1 -1/2 cups all-purpose flour
- 1 1 cups 1 -1/2 cups all-purpose flour
- 1 1 cups 1 -1/2 cups all-purpose flour
- 1/4 1/4 1/4 cup baking cocoa
- 1/4 1/4 1/4 cup baking cocoa
- 1/4 1/4 1/4 cup baking cocoa
- 1 1 1 tsp. baking soda
- 1 1 1 tsp. baking soda
- 1 1 1 tsp. baking soda
- 1/2 1/2 1/2 tsp. salt
- 1/2 1/2 1/2 tsp. salt
- 1/2 1/2 1/2 tsp. salt
Details
Preparation
Step 1
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.
Review this recipe