Black Bottom Cupcakes (Tuxedo Cupcakes)
This recipe for Black Bottom Cupcakes comes straight from the church lady cookbook so you know everyone will love them.
Ingredients
Cupcake ingredients:
- 1 ½ Cup (187.5 g) Flour, All Purpose
- 1 Cup (200 g) Sugar
- 1 Teaspoon (1 Teaspoon) Baking Soda
- 1 Cup (236.59 g) Water
- ⅓ Cup (72.67 g) Vegetable Oil
- 1 Teaspoon (1 Teaspoon) vinegar
- ¼ Cup (21.5 g) cocoa
- ½ Teaspoon (0.5 Teaspoon) vanilla
Cream cheese filling ingredients:
- 8 ounce (226.8 g) Cream Cheese
- ⅓ Cup (66.67 g) Sugar
- 1 (1) Egg
- ⅛ Teaspoon (0.13 Teaspoon) salt
- 12 ounce (340.2 g) mini chocolate chips
Instructions
Make the cream cheese filling
- Cream together the softened cream cheese, sugar, and salt until light and fluffy. About 2 minutes. Add the egg and stir until incorporated. Finally, stir in the mini chocolate chips.1 Cup (200 g) Sugar, 8 ounce (226.8 g) Cream Cheese, 1 Egg, ⅛ Teaspoon (0.13 Teaspoon) salt, 12 ounce (340.2 g) mini chocolate chips
Make the chocolate cake batter
- In a mixing bowl, blend all the chocolate ingredients until they are blended. About 2 minutes.1 ½ Cup (187.5 g) Flour, All Purpose, 1 Teaspoon Baking Soda, 1 Cup (236.59 g) Water, ⅓ Cup (72.67 g) Vegetable Oil, 1 Teaspoon vinegar, ¼ Cup (21.5 g) cocoa, ½ Teaspoon (0.5 Teaspoon) vanilla, ⅓ Cup (66.67 g) Sugar
- Line a mini cupcake pan with paper mini cupcake liners. Give the liners a light spray of non-stick pan spray. Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
- Use a small scoop to portion out the chocolate batter into each paper liner. The cupcake liner should be filled ⅓-1/2 of the way. Top with a heaping teaspoon of cream cheese mini chocolate chip mixture.
- Bake for 15-18 minutes at 350 or until the cream cheese centers are just set.
- Remove the cupcakes from the pan once able to handle and cool completely on a cooling rack. Chill in the refrigerator for best results.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 65mg | Fiber: 1g | Sugar: 13g
Notes
- Don't over bake - Keep in mind that there will be a bit of cary-over cooking once the cupcakes are removed from the oven. If the black bottoms are baked too long, they will be dry.
- Spray the liners - I have found that depending on the brand of mini cupcake liners I am able to find, they have a tendency to stick to the cupcakes. So to be on the safe side, I give a light spray of non-stick spray.
- Don't overfill - don't overfill the liner with the chocolate cake batter. The cream cheese cake filling still needs a place to go and then the whole thing needs to be baked.
CourseDessert Recipes
CuisineAmerican
Keywordblack bottom cupcake recipe, black bottoms
