Grandma Gudgel's Black Bottom Cupcakes

Grandma Gudgel's Black Bottom Cupcakes
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    24 People
  • VIEWS
    445

These delightful cupcakes boast a rich chocolate base and a creamy, decadent cream cheese center. A truly unforgettable treat that's perfect for any occasion!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    18 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    4 g
  • Sodium
    144 mg
  • Sugar
    15 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line a 12-cup muffin tin. (5 minutes)

Image Step 02
02 Step

Recipe View 10 mins In a medium bowl, beat together the softened cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt until smooth. Stir in the chocolate chips. Set aside. (10 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a separate, large bowl, sift together the flour, 1 cup sugar, cocoa powder, baking soda, and 1/2 teaspoon salt. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Add the water, oil, vinegar, and vanilla extract to the dry ingredients. Beat until just combined. The batter will be thin. (5 minutes)

Image Step 05
05 Step

Recipe View 10 mins Fill each muffin cup 1/3 full with the chocolate batter. Top each with a generous spoonful of the cream cheese mixture. (10 minutes)

Image Step 06
06 Step

Recipe View 35 mins Bake for 30-35 minutes, or until a toothpick inserted into the chocolate part comes out clean. (35 minutes)

Image Step 07
07 Step

Recipe View 10 mins Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra touch, dust the cooled cupcakes with powdered sugar or drizzle with melted chocolate.
Be careful not to overmix the chocolate batter, as this can result in tough cupcakes.
Make sure the cream cheese is softened for a smoother filling.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days.

Khalil Lubowitz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 148 Ratings)
Total Reviews: (3)
  • Joany Kirlin

    I've made these several times, and they always turn out perfectly. The recipe is easy to follow and the cupcakes are delicious!

  • Icie Littel

    The thin batter worried me at first, but the cupcakes baked up beautifully. I added a sprinkle of sea salt on top for extra flavor.

  • German Vonruedengleichner

    These cupcakes were a huge hit at my bake sale! Everyone loved the surprise cream cheese center.

LEAVE A REVIEW

Please Rate