Black-Bottom Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 174.8
- Total Fat: 9.3 g
- Cholesterol: 14.9 mg
- Sodium: 93.4 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.0 g
- Protein: 2.7 g
View full nutritional breakdown of Black-Bottom Cupcakes calories by ingredient
Introduction
Yummy chocolate cake surrounding a cheesecake-like center with chocolate chips. Yummy chocolate cake surrounding a cheesecake-like center with chocolate chips.Number of Servings: 24
Ingredients
-
Bowl #1
8 oz (1 C) Cream Cheese [Neufchatel for lower fat]
1 unbeaten Egg
1/3 C Granulated Sugar
1/8 tsp. salt [optional]
6 oz package of chocolate chips
Bowl #2
1.5 C Flour [white]
1 C Sugar, granulated
.25 C cocoa
1 tsp. salt [optional]
1 tsp. Baking Soda
1 T White Vinegar
1 C Water
.5 C Canola Oil
1 tsp. Vanilla Extract
Directions
20 minutes before you begin, remove cheese and eggs from refrigerator. Let them sit on the counter to gain room temperature.
Get a large mixing bowl and a medium size mixing bowl as you will need to prepare the cake separately from the cream-cheese filling.
Set the oven to preheat at 350 Degrees F.
Mix all ingredients [except Chocolate chips] from Bowl #1 in the medium bowl, beating well. When mixture attains fluffy texture, stir in the chocolate chips.
In the large mixing bowl, add flour, cocoa, sugar, and baking soda. Using a fork, thoroughly mix so that the mix is without lumps and semi-sifted in texture. Add liquid ingredients and then beat ingredients in Bowl #2 well, making sure that no flour is left unmixed at the bottom of the mixing bowl.
Fill cupcake pan with liners, then put 1.5 Tablespoons of the cupcake batter into the bottom of each liner. This should fill about 1/3 of the liner.
Put .5 - 1 Tablespoon of the cheesecake filling into each liner. Drop carefully so that the batter doesn't splash.
Bake at 350 Degrees for 20 - 25 minutes. Remove from oven allowing to cool in the pan for 5-6 minutes. Remove from cupcake pan to wire rack and allow to finish cooling.
NOTE: I prefer to eat these after they are refrigerated over night, so consider serving cold. However, they remain gooey and yummy in the middle for about an hour after removing from the oven if you like them warm/hot.
Serving Size: Makes about 18 Cupcakes [normal size]
Number of Servings: 24
Recipe submitted by SparkPeople user SVALLIE.
Get a large mixing bowl and a medium size mixing bowl as you will need to prepare the cake separately from the cream-cheese filling.
Set the oven to preheat at 350 Degrees F.
Mix all ingredients [except Chocolate chips] from Bowl #1 in the medium bowl, beating well. When mixture attains fluffy texture, stir in the chocolate chips.
In the large mixing bowl, add flour, cocoa, sugar, and baking soda. Using a fork, thoroughly mix so that the mix is without lumps and semi-sifted in texture. Add liquid ingredients and then beat ingredients in Bowl #2 well, making sure that no flour is left unmixed at the bottom of the mixing bowl.
Fill cupcake pan with liners, then put 1.5 Tablespoons of the cupcake batter into the bottom of each liner. This should fill about 1/3 of the liner.
Put .5 - 1 Tablespoon of the cheesecake filling into each liner. Drop carefully so that the batter doesn't splash.
Bake at 350 Degrees for 20 - 25 minutes. Remove from oven allowing to cool in the pan for 5-6 minutes. Remove from cupcake pan to wire rack and allow to finish cooling.
NOTE: I prefer to eat these after they are refrigerated over night, so consider serving cold. However, they remain gooey and yummy in the middle for about an hour after removing from the oven if you like them warm/hot.
Serving Size: Makes about 18 Cupcakes [normal size]
Number of Servings: 24
Recipe submitted by SparkPeople user SVALLIE.