Black Bottom Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the filling:8 ounces cream cheese, regular or reduced fat, at room temperature1/3 cup granulated sugar1 large egg white, at room temperature2 ounces bittersweet or semisweet chocolate, coarsely choppedFor the cupcakes:1/2 cups all-purpose flour1/2 cup whole wheat flour3/4 cup firmly packed light brown sugar5 tablespoons natural unsweetened cocoa powder 1 teaspoon baking soda1/4 teaspoon salt1 cup water1/4 cup Canola oil.16 cup unsweetened apple sauce1 tablespoon white or cider vinegar1 teaspoon vanilla extract
For the filling: with a hand mixer, beat together cream cheese, sugar, and egg white until smooth. Stir in the chopped chocolate pieces. Set aside.
For the cupcakes:
1. Preheat oven to 350°F. Spray a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Do not over stir.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.
Number of Servings: 12
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
For the cupcakes:
1. Preheat oven to 350°F. Spray a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Do not over stir.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.
Number of Servings: 12
Recipe submitted by SparkPeople user 2DOGSANDACHICK.
Nutritional Info Amount Per Serving
- Calories: 234.7
- Total Fat: 10.4 g
- Cholesterol: 10.0 mg
- Sodium: 254.4 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 2.2 g
- Protein: 4.3 g
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