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Mini Black Bottom Cupcakes
Instructions. Adjust oven rack to lower-middle position and preheat oven to 400 degrees F. Line two standard muffin pans with cupcake liners. Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar and salt on medium speed until smooth, about 30 seconds.
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Brooke Bakes Black Bottom Cupcakes
Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside. Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined. Stir in chocolate chips.
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Black Bottom Cupcakes Recipe Cupcake recipes, Chocolate chip cupcakes
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.
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Black Bottom Cupcakes II Recipe Allrecipes
Stir in the chopped chocolate pieces. Set aside. Make the cupcakes: Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups. In a medium bowl sift together the flour, cocoa powder, baking soda, and salt.
The Gourmet Country Girl Black Bottom 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.
![](http://www.browneyedbaker.com/wp-content/uploads/2016/10/black-bottom-cupcakes-33-600.jpg)
BlackBottom Cupcakes Brown Eyed Baker
Using an ice cream scoop fill each well in the tin with 1 generous scoop and set aside. Then make the banana batter. In a large bowl mash the bananas with a fork or a potato masher. Add eggs, oil, water, sugar and vanilla, whisk until combined. In a smaller bowl add flour, salt and baking powdered, whisk until combined.
SquirrelsnSweets Black Bottom Cupcakes (again!)
4. Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl. 5. Whisk together the water, oil, vinegar, and vanilla in a small bowl. 6. Add the water mixture to the flour mixture, stirring until well combined and smooth. 7. Divide the chocolate batter evenly among the paper liners in a muffin pan.
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Simple and Delicious Black Bottom Cupcakes Beyond the Butter
In a separate mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, approximately 2-3 minutes. Add the sugar, vanilla and egg until fully incorporated and glossy. Fold in 1/2 cup of the mini chocolate chips by hand.
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Black Bottom Cupcakes Recipe Taste of Home
Beat cream cheese, ⅓ cup sugar, and egg with an electric mixer. Stir in the chocolate chips. Spoon on top of the cupcakes. Bake for 20-25 minutes until a toothpick comes out clean. Makes 18 cupcakes or 60 mini cupcakes. If making mini cupcakes, bake for about 12-15 minutes and use mini chocolate chips.
![](https://www.dessarts.com/wp-content/uploads/2020/05/Black-Bottom-Cupcakes_1200px_2.jpg)
Black Bottom Cupcakes Recipe DessArts
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.
![](https://iambaker.net/wp-content/uploads/2010/03/black-bottom-cupcakes-600x650.jpg)
Black Bottom Cupcakes i am baker
In separate bowl, whisk together water, oil, vinegar and vanilla; pour over flour mixture. Beat until combined. Spoon into greased or paper-lined muffin cups, filling three-quarters full. Spoon 1 tbsp (15 mL) of the cheese mixture on top of each; sprinkle with chocolate chips. Bake in centre of 350°F (180°C) oven until tester inserted in.
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Black Bottom Cupcakes My Site
How To Store Black Bottom Cupcakes. Because Black Bottom Cupcakes are filled with a cream cheese center, it's best to store them in the refrigerator. Keep them in an airtight container in the refrigerator for up to 2-3 days. More Amazing Cupcakes
![](https://theunlikelybaker.com/wp-content/uploads/2021/06/Easy-Black-Bottom-Cupcakes-Recipe-7.jpg)
Mini Black Bottom Cupcakes Recipe The Unlikely Baker
preheat oven to required temperature on cake/brownie box. Mix the cake/brownie mix as the box directs in a large bowl. in a separate bowl, soften the cream cheese. add the sugar and vanilla to the cream cheese and mix through. fold chocolate chips into the cream cheese mixture. fill cupcake liners to 1/4 full with the chocolate mix.
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Black Bottom Cupcakes
Fill the cupcake liners only halfway full to leave room for a dollop of cream cheese filling. This easy black bottom cupcakes recipe can easily be made in a 13" x 9" x 1" baking pan. Bake at 350°F for 40-45 minutes. This recipe yields approximately 30 cupcakes. If this is too many you can halve the recipe.
![](https://www.homemadefoodjunkie.com/wp-content/uploads/2014/10/Untitled-design-4.jpg)
Black Bottom Cupcakes Homemade Food Junkie
Line a 12 cup muffin pan with liners. Beat cream cheese until smooth. Add sugar, egg & vanilla then beat until combined. Mix in chocolate chips if you're adding them. Set aside. Sift together flour, sugar, cocoa, baking soda and salt. In a small bowl or jug, combine water, oil, vinegar and vanilla.
![](https://theunlikelybaker.com/wp-content/uploads/2021/06/Easy-Black-Bottom-Cupcakes-Recipe-4.jpg)
Mini Black Bottom Cupcakes Recipe The Unlikely Baker
Preheat your oven to 350F. Line cupcake pans with cupcake liners (this recipe yields 42-48 cupcakes). Set aside. 2 BEAT. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese, egg, sugar and salt on medium-high speed until light and creamy (about 2-3 minutes).