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Black bottom cupcakes

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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.

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