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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 24 - Change
Nutritional Facts
Servings Per Recipe: 24
Amount Per Serving
Calories 163
% Daily Value**
Total Fat 7g
11%
Saturated Fat 4g
6%
Unsaturated Fat 0g
Cholesterol 17mg
6%
Sodium 207mg
9%
Total Carbohydrate 24g
8%
Dietary Fiber 1g
3%
Sugars 16g
Protein 2g
Vitamin A  1%Vitamin C  0%
Calcium  3%Iron  4%
Potassium  3%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Black Bottom Cups

Recipe Tags: Cupcake Recipes

Date Added: June 11, 2009
My Mom used to make these for us when we were little. They are great!

Ingredients:

8 oz Cream Cheese package
1 Egg
1 cup Semisweet Chocolate
1/3 cup Sugar
1/8 teaspoon Salt
1 1/2 cups All-Purpose Flour
1/3 cup Unsweetened Cocoa
1/2 teaspoon Salt
1 teaspoon Vanilla
1 cup Sugar
1 teaspoon Baking Soda
1/3 cup Vegetable Oil
1 teaspoon Vinegar
1 cup Water
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Directions:

1. Filling: Combine cream cheese, sugar, egg and salt in a small mixing bowl; beat until smooth.

2. Stir in chocolate chips and set aside.

3. Cupcakes: Combine flour, sugar, cocoa, baking soda, salt, vegetable oil, water, vinegar, and vanilla in a large mixing bowl, blend on low until well mixed.

4. Fill paper lined muffin pans 2/3 full with cupcake batter.

5. Spoon about 1 Tablespoon cream cheese filling onto cupcake mix.

6. Bake at 350 degrees for about 20 minutes or until a toothpick inserted in the cake portion comes out clean. Yeilds 2 dozen.

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Dietary Notes:
This recipe is low-cholesterol with 16.5mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Cheese, Sulfites, Cocoa Powder, Natural Sweeteners, Vinegar allergies.
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