Miniature Black Bottom Cupcakes Recipes

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:

• 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.

Steps:

• Preheat oven according to directions on package. Line muffin pans with paper liners. Prepare the cake mix as specified on the box. In separate bowl, combine softened cream cheese and sugar. Make sure mixture is smooth. Fold in chocolate chips.
• Fill the cupcake papers 1/3 full with the chocolate cake mix. Top with the cream cheese mixture. Bake according to box instructions or until the cream cheese mixture just starts to turn a light golden color.

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:

• In a large bowl, beat the cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. , For batter, in a large bowl, combine the water, oil, vinegar and vanilla. Combine remaining ingredients; add to the liquid mixture and mix well (batter will be thin). , Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups. Top with about 1 teaspoon of filling. , Bake at 350° for 18-23 minutes or until a toothpick inserted in cupcake portion comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.