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Black Bottom Cupcakes Recipe

  • 12servings
  • 30minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. FILLING:

  2. One 8 ounce package cream cheese , room temperature

  3. 1/3 cup white sugar

  4. 1 egg

  5. 1 cup semisweet chocolate chips.

  6. CUPCAKES:

  7. 1 1/2 cups all-purpose flour

  8. 1 cup firmly packed light brown sugar

  9. 1/4 cup unsweetened cocoa powder

  10. 1 tsp baking soda

  11. 1/2 tsp salt

  12. 1 cup strong black coffee or espresso , room temperature ( water also works).

  13. 1/3 cup vegetable oil

  14. 1 tablespoon white or cider vinegar

  15. 1 teaspoon vanilla extract

  16. GARNISH:

  17. chocolate chips or chunks.

Instructions Jump to Ingredients ↑

  1. PREP:

  2. Preheat oven 350F.

  3. Line two 12 cup muffin tins with paper muffin cups.

  4. FILLING:

  5. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

  6. CHOCOLATE BATTER:

  7. Sift together dry ingredients in a bowl.

  8. Mix together wet ingredients in another bowl.

  9. Stir wet ingredients into dry ingredients just until smooth. Do not over mix or cupcakes will be tough.

  10. ASSEMBLY:

  11. Divide chocolate batter evenly between muffin cups, about 1/3 to 1/2 full.

  12. Top chocolate batter with filling, dividing evenly between muffin cups, about 2 tsp. No need to get too fancy here, just plop it in the centerish. This makes muffin cups nearly full. Garnish with chocolate chips or chunks.

  13. Bake in center of oven 25-30 minutes.

  14. Remove from oven and allow to cool before serving.

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