Black Bottom Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Black Bottom Cupcakes calories by ingredient
Number of Servings: 12
Ingredients
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For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg white, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped
For the cupcakes:
1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/4 cup Canola oil
.16 cup unsweetened apple sauce
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract
Directions
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.
Member Ratings For This Recipe
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ROSSYFLOSSY
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DMEYER4
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ARTJAC
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MUSICNUT