The Pioneer Woman Tasty Kitchen
Profile Photo

Black Bottom Cupcakes

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

These are pretty awesome if you like rich chocolate cake with a creamy cheesecake center. Try ‘em!

Ingredients

  • FOR THE CAKE:
  • 1-½ cup All-purpose Flour
  • 1 cup Granulated White Sugar
  • ⅓ cups Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Water
  • ⅓ cups Vegetable Oil
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Pure Vanilla Extract
  • FOR THE CREAM CHEESE FILLING:
  • 16 ounces, weight Cream Cheese, Room Temperature
  • ½ cups Sugar
  • ¼ teaspoons Salt
  • 2  Large Egg Whites, Room Temperature
  • 2 Tablespoons Sour Cream, Room Temperature
  • ⅓ cups Premium Milk Chocolate Chips

Preparation

1. Preheat your oven to 350 F (177 C) and line 20 muffin cups with paper liners.

2. In a large bowl sift together flour, sugar, cocoa powder, baking soda and salt. Set aside.

3. Now in a medium bowl you want to make the cream cheese filling. Using a mixer, beat together the cream cheese, sugar and salt until completely smooth. Slowly add the egg whites and sour cream stirring as you go and continuing until fully incorporated. Then stir in the milk chocolate chips and set aside.

4. Now back to the cake … In another 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.

5. Evenly divide your batter among the muffin cups then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

6. Bake in your preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch. Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 5 days.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Candy Bar Pie
Profile Photo by Marsha Cook in Desserts
A deliciously soft and chewy, candy-filled blondie in an all-butter pie...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Blackforest Cupcakes
Profile Photo by Lil Cupcake Monkey in Desserts
Blackforest Cupcakes with Cherry Kirsch Filling and Whipped Cream Frosting
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Fudgy Vegan Beet Cupcakes
Profile Photo by Jillian in Desserts
These Fudgy Vegan Beet Cupcakes are seriously chocolately and super duper...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Perfect Banana Cupcakes
Profile Photo by Michelle Candler in Desserts
Perfectly moist and fluffy banana cupcakes filled with mini chocolate chips...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Chocolate Peanut Butter Cupcakes
Profile Photo by Jenna in Desserts
These chocolate cupcakes are made with whole-wheat flour and are packed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 18 Level: Easy