Black Bottom Muffins Cream Cheese As Topping Recipes

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners. Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and 1/2 teaspoon of the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes. Set aside.
• Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl. Add the oil, the remaining teaspoon vanilla extract and 1 cup water and mix until combined. Let the batter rest 10 minutes at room temperature, then stir in the vinegar.
• Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full. Drop about 2 tablespoons of the cream cheese filling in the center of each cupcake.
• Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
• Cool in the tin 5 minutes and then use a butter knife or small offset spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, about 30 minutes.

Steps:

• In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside. , For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended. , Fill 24 paper-lined muffin cups half full with chocolate batter. Drop a heaping tablespoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar and chopped almonds if desired. , Bake at 350° for 18-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.

Steps:

• Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
• Cream Cheese Filling:
• In your electric mixer, or with a hand mixer, 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 Chocolate 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 (with a whisk) 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 in the preheated oven 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.
• The cupcakes can be stored in the refrigerator for about 3 - 4 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
• In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
• In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
• Bake in preheated oven for 25 to 30 minutes.

Steps:

• preheat oven 180 Celsius
• make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips.
• batter: whisk flour + sugar + cocoa + baking soda + salt.
• - in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar.
• - beat the liquid ingredients into the dry ingredients until smooth.
• spoon the batter into muffin cups ( i use foil cups -- but if u can't find them then use any cups) fill them halfway.
• spoon a heaping tablespoon of the filling into the center of each cupcake.
• sprinkle tops with chocolate chips and sugar.
• bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.