Lazy Gourmets Black Bottom Cupcakes Recipes

Steps:

• Preheat oven to 350.
• Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside.
• In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture.
• Line cupcakes with paper liners and fill each two thirds full.
• Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips.
• Bake in a 350 oven for 20 minutes or until cooked.

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:

• 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:

• Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.
• Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.
• In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.
• Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.
• Bake for 30 to 35 minutes.

Steps:

• Preheat the oven to 350 degrees.
• Place cupcake cups into miniature cupcake pans.
• Make the topping: Using an electric mixer, beat the cream cheese, egg, sugar and salt until creamy and smooth. Stir in the chocolate chips.
• Make the cupcake batter: Sift together the dry ingredients: flour, sugar, cocoa, baking soda and salt. Add the liquid ingredients: water, cooking oil, vinegar and vanilla, and beat for one minute on low speed, then for another minute on medium speed. (The batter may be a little thin.).
• Fill small cupcake cups about halfway (or a little more) with the chocolate batter. Drop a scant teaspoon of the cream cheese mixture on top.
• Bake for approximately 20 minutes. Makes 4 dozen.
• (tip: use a piping back, or a zip lock bag with the corner cut out, to fill the cupcake cups with the batter, especially if you are doubling this recipe for a crowd.).

Steps:

• Combine cream cheese, egg, sugar and salt. Beat well and stir in chocolate chips. Set aside.
• Sift together flour, sugar, cocoa and salt.
• Add water, oil, vinegar and vanilla. Beat until well combined until cups 1/3 full with chocolate batter.
• Top each one with a heaping teaspoon full of cream cheese mixture.
• Bake at 350°F for 30-35 minutes. Check after 25 minutes so cheese mixture does not get too brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.
• In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
• In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.
• Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Steps:

• Preheat oven to 350*F.
• Line 18 muffin cups with foil or paper baking cups.
• To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
• Stir in chocolate chips and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
• Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
• Fill muffin cups 1/2 full with batter.
• Top each with Tablespoon of cream cheese mixture.
• Bake 20 minutes, or until cream cheese mixture is light golden brown.
• Cool for 15 minutes; remove from pans.
• Cool completely; store in refrigerator.

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:

• Sift dry ingredients together in large mixing bowl.
• Form well in center of dry ingredients and add water, oil, vinegar, and vanilla.
• Beat with mixer until smooth.
• Stir in chocolate chips.
• In separate bowl, cream together cream cheese and powdered sugar.
• Fill greased or paper-lined muffin cups 2/3 full with batter.
• Drop 1/2 tsp of cream cheese mixture on top.
• If desired, sprinkle with slivered almonds.
• Bake at 375 for 12-15 minutes.

Steps:

• In one bowl combine first 9 ingredients: Mix well fill mini cupcake holders with paper liners. Fill chocolate mixture into liners 1/2 to 2/3 tsp full.
• In second bowl combine the last 3 ingredients:.
• Mix well, fold in chocolate chips. Place 1 teaspoons full of white mixture on top of chocolate mixture in cups.
• Bake in a 350°F preheated oven for 20 minutes. Cool.