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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cream Cheese Filling:
1 (8 oz) pkg cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Chocolate Cupcakes:
1 1/2 cups flour
1 cup light brown sugar
1/3 cup unsweetened cocoa powder (not Dutch processed)
1 tsp baking soda
1/4 teatspspoon salt
1 cup water
1/3 cup unflavored vegetable oil (I use safflower)
1 tbsp white vinegar
1 tsp vanilla extract
Preheat oven to 350 and line 12 muffin cups with paper liners, or generously butter or spray each cup with a non stick vegetable spray.
Cream Cheese Filling: Beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the cupcake batter.
Chocolate 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 in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. These cupcakes can be stored in the refrigerator for about 3 - 4 days.
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BLACK BOTTOM CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cream Cheese Filling:
1 (8 oz) pkg cream cheese, room temperature
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
Chocolate Cupcakes:
1 1/2 cups flour
1 cup light brown sugar
1/3 cup unsweetened cocoa powder (not Dutch processed)
1 tsp baking soda
1/4 teatspspoon salt
1 cup water
1/3 cup unflavored vegetable oil (I use safflower)
1 tbsp white vinegar
1 tsp vanilla extract
Preheat oven to 350 and line 12 muffin cups with paper liners, or generously butter or spray each cup with a non stick vegetable spray.
Cream Cheese Filling: Beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the cupcake batter.
Chocolate 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 in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
Bake for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. These cupcakes can be stored in the refrigerator for about 3 - 4 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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