Black Bottom Cupcakes W Cream Cheese Frosting Recipes

GRANDMA GUDGEL'S BLACK BOTTOM CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
• Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
• In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
• Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
• Bake for 30 to 35 minutes.

BLACK BOTTOM CUPCAKES W/ CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 325°F.
• For the chocolate cake base:.
• Put the flour, sugar, cocoa powder, and baking soda in a large bowl and mix until all the dry ingredients are well incorporated.
• In a separate bowl, whisk the oil, vinegar, vanilla, and 1/2 cup water together. With an electric mixer running on low speed in the flour bowl, slowly add the oil mixture, increasing the speed of the mixer as the batter thickens. Continue to beat until all the ingredients are incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
• Spoon the mixture into the cupcake pan until paper wrappers are two-thirds full; set aside.
• For the cheesecake filling:.
• Beat together the cream cheese, sugar, egg, vanilla, and salt in a freestanding electric mixer with a paddle attachment (or use a hand held electric mixer) on medium-slow speed until smooth and fluffy.
• Stir in the chocolate chips by hand until evenly dispersed. Don't overmix; otherwise the cream cheese will start to split.
• Scoop about 1 Tbsp of the cheesecake filling on top of the cupcake mixture in the cupcake pan and bake in the preheated oven for about 20 minutes, or until the cupcakes are firm to the touch and have an even golden color on the cheesecake filling. Don't overbake as the cheesecake will become very dry and crumbly. Allow the cupcakes to cool slightly in the pan before turning out onto a wire rack to cool completely.
• When the cupcakes are cold, spoon the cream cheese frosting on top, if using, and decorate with a light sprinkling of cocoa powder.
• For the cream cheese frosting (optional):.
• Beat the confectioners' sugar and butter together with an electric mixer (use a the paddle attachment if you're using a stand mixer) on medium-slow speed and mix well until the mixture comes together.
• Add the cream cheese in one go and beat until it's completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can become runny. Set aside.

BLACK BOTTOM CREAM CHEESE CUPCAKES

Steps:

• preheat oven 180 Celsius
• make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips.
• batter: whisk flour + sugar + cocoa + baking soda + salt.
• - in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar.
• - beat the liquid ingredients into the dry ingredients until smooth.
• spoon the batter into muffin cups ( i use foil cups -- but if u can't find them then use any cups) fill them halfway.
• spoon a heaping tablespoon of the filling into the center of each cupcake.
• sprinkle tops with chocolate chips and sugar.
• bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.

BLACK-BOTTOM CUPCAKES

Steps:

• Preheat oven to 350*F.
• Line 18 muffin cups with foil or paper baking cups.
• To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
• Stir in chocolate chips and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
• Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
• Fill muffin cups 1/2 full with batter.
• Top each with Tablespoon of cream cheese mixture.
• Bake 20 minutes, or until cream cheese mixture is light golden brown.
• Cool for 15 minutes; remove from pans.
• Cool completely; store in refrigerator.

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 CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two standard 12-cup muffin tins with liners.
• Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes. Add egg and whisk until smooth. Add cocoa mixture, flour mixture, sour cream, and vanilla; stir until just combined (do not over-mix).
• Filling: In a medium bowl, whisk together cream cheese, sour cream, sugar, eggs, vanilla, and salt until smooth.
• Spoon 2 to 3 tablespoons cupcake batter into each muffin cup, tapping tins firmly to level and evenly distribute batter. Evenly divide the cream cheese filling among the muffin cups, adding spoonfuls to each to fill muffin cups about three-quarters full. Dot remaining cupcake batter on top. Using a skewer or tip of a paring knife, make figure-8 motions to create a marbled effect on the surface of each cupcake. Bake until filling sets, 22 to 25 minutes. Cool completely on a wire rack.

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:

• 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.