Black Bottom Cake Recipe 435

BLACK BOTTOM CUPCAKES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

BLACK BOTTOM CUPCAKES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

BLACK BOTTOM CUPCAKES

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

BLACK BOTTOM SQUARES

Steps:

• Grease a 9 x 13 cake pan and preheat oven to 350.
• Topping: Mix cream cheese, sugar and salt in a mixer with paddle attachment.
• Add egg and beat until fluffy.
• Stir in chocolate chips.
• Remove to a bowl and clean mixer.
• Base: Sift dry ingredients together and put in mixer bowl.
• Mix liquid ingredients together, add to mixer and beat until fully incorporated.
• Assembly: spread base into cake pan until level.
• Drop teaspoonsfull of topping uniformly over base.
• Swirl topping into base with a knife.
• Bake about 20-30 minutes until a tester comes out clean.
• When testing doneness, make sure you test in a place where there are no chocolate chips.
• Cool and cut into squares.

BLACK BOTTOM CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
• Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
• Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
• Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
• Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

BLACK BOTTOM CAKE

Steps:

• prepare cake mix as directed and pour into bundt pan. mix cream cheese, 1 egg, and sugar with electric mixer until smooth. stir in 8oz chocolate morsels. drop by spoonfuls into cake mix (does not have to be covered with cake batter). Bake as cake package directs and cool. in separate bowl, combine 8oz chocolate morsels and heavy cream; microwave in 30 second bursts and mix until creamy. Pour over cooled cake as a glaze and serve. Refrigerate any remaining cake.

BLACK BOTTOM CUPCAKES

Steps:

• 1. Preheat the oven to 350 degrees F.
• 2. Make the cake mix according to the directions on the box, using the ingredients listed for the mix. Set aside.
• 3. Blend the cream cheese, sugar, egg, and salt.
• 4. Fold in the chocolate chips.
• 5. Put the cupcake wrappers into a 24-piece muffin tin.
• 6. Fill each cupcake wrapper THREE QUARTERS full with the cake mixture. If you only have an eight or 12-piece muffin tin, you will have to make the cupcakes in batches.
• 7. Place a generous amount of cream cheese on top of the cake mix.
• 8. Bake for 25-30 minutes. Stick a toothpick in the center of a cupcake, and if it comes out clean, it is done.
• 9. Remove from the oven and let cool before serving.

BLACK BOTTOM CAKE

Steps:

• Preheat oven to 350. Combine topping ingredients in one bowl. In another, combine the dry batter ingredients and add the wet ingredients to dry. Spread the batter in a buttered 9 x 13 or in 1/3 of an individual cupcake tin. Then drop spoonfuls of the topping evenly over the batter. Bake 20-30 min. Do not overbake. *I usually double or add 50% more ingredients to topping because it's so delicious!