Black Bottom Muffins Cream Cheese As Topping 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 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 MUFFINS (CREAM CHEESE AS TOPPING)

Steps:

• Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
• Cream Cheese Filling:
• In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
• Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
• Chocolate Cupcakes:.
• In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
• In a separate bowl mix the water, oil, vinegar, and vanilla extract.
• Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
• Evenly divide the batter among the 12 muffin cups.
• Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
• Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
• Remove from oven and place on a wire rack to cool.
• The cupcakes can be stored in the refrigerator for about 3 - 4 days.

PUMPKIN CREAM CHEESE MUFFINS RECIPE

Steps:

• In a medium bowl, combine the room temperature cream cheese and powdered sugar with an electric beater, until smooth. Transfer the soft mixture to a piece of parchment paper and form it into a log, even thickness (about 1 1/2 inches in diameter) and about 16 inches long. Wrap up the log and freeze for 1-2 hours.
• Preheat oven to 350°F/175°C. Prepare two standard muffin pans, either nonstick spray or paper liners.
• In a medium bowl, whisk together the 3 cups flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda.
• In a large bowl, whisk together the eggs, oil, applesauce, sugar, and pumpkin puree, until well combined. Add the dry ingredients and whisk until just combined. Don't over mix - some lumps are ok.
• In a small bowl, add the sugar, flour, cold butter, and cinnamon. Use a pastry blender, two forks, or electric mixer to combine until crumbly.
• Spoon a small amount of batter into each muffin cup, just enough to cover the bottom of the cup.
• Remove the cream cheese log from the freezer and slice it into 24 equal sections. Place one section/slice in each muffin cup, on top of the bottom layer of batter. Then spoon additional batter to fill the remainder of the muffin cup about 3/4 full. Sprinkle the streusel topping over the top of each muffin.
• Bake for 18-20 minutes. Let cool on a wire rack before serving.

BLACK BOTTOM CUPCAKES

Steps:

• With an electric mixer, combine the cream cheese, egg and sugar. Mix until it is smooth.
• Add the chocolate chips and combine.
• Set aside.
• Combine sugar, flour, cocoa, soda and salt.
• Combine water, oil, vinegar and vanilla, then add to the dry mixture.
• Mix well, until the batter is smooth.
• Preheat your oven to 350 degrees.
• Line a muffin tin with paper muffing cups.
• Fill the muffin cups with the chocolate cupcake batter about 1/3 to 1/2 full.
• Then drop a large spoonful of the cheese mix on top.
• Bake for 20-25 minutes.

CREAM CHEESE PUMPKIN MUFFINS

Steps:

• Preheat oven to 400°F / 205°C and grease a 12 cup muffin tin (or 6 cup jumbo muffin tin).

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:

• 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.

PUMPKIN CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 400F. Line a 12-cup muffin pan with papers and spray with a bit of cooking spray. Set aside.
• To make the topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut the butter into small pieces and then use your fingers to squeeze the butter into the other ingredients until coarse crumbs form. Set aside.
• To make the filling, stir together the cream cheese, sugar and vanilla until thoroughly mixed.
• To make the muffins, stir together the pumpkin, eggs, brown sugar, oil, dark corn syrup, salt, cinnamon, cloves, ginger, baking powder, baking soda and milk in a mixing bowl until well-combined. Add the flour and stir until there are no lumps.
• Put about 2 tablespoons of batter in the bottom of each muffin tin. Top with 1 heaping tablespoon of the filling and then another 2 tablespoons of the batter. Divide the topping over the muffins.
• Bake for 18-20 minutes, or until a tester inserted near the side comes out clean. (Don't insert it in the middle; you'll just get cream cheese!)
• When cool enough to handle, remove from pan and cool on a rack.