Happy Easter! I hope everyone is doing OK and is able to spend at least a little bit of today doing something fun and or relaxing. We are going to have a nice dinner of ham, mac and cheese, asparagus, deviled eggs and black bottom cupcakes. I made these for the first time probably 13 years ago. They are easy to make a delicious. Think of them as a nice chocolate cake with cheese cake in the middle. Oh yeah!
Black Bottom Cupcakes:
Cream cheese filling:
8 ounces of room temperature cream cheese
1 egg room temperature
1/3 Cup sugar
1/2 teaspoon vanilla
Cream all ingredients together. I use a mixer.
Cupcakes:
1 1/2 Cup Flour
1 Cup Sugar
1/3 Cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 Cup water
1/3 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla
Mix all dry ingredients. Mix all wet ingredients. Combine.
Pour into muffin tin lined with papers. Spoon 1 heaping tablespoon of cream cheese filling onto the cupcakes.
Bake at 350 degrees for 25 minutes.
I have a large stash of cupcake liners. I thought I would use the bunny ones for today since it is Easter.
Black Bottom Cupcakes:
Cream cheese filling:
8 ounces of room temperature cream cheese
1 egg room temperature
1/3 Cup sugar
1/2 teaspoon vanilla
Cream all ingredients together. I use a mixer.
Cupcakes:
1 1/2 Cup Flour
1 Cup Sugar
1/3 Cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 Cup water
1/3 cup oil
1 tablespoon white vinegar
1 teaspoon vanilla
Mix all dry ingredients. Mix all wet ingredients. Combine.
Pour into muffin tin lined with papers. Spoon 1 heaping tablespoon of cream cheese filling onto the cupcakes.
Bake at 350 degrees for 25 minutes.
Before baking.
Cool and Enjoy!
This is another scrumptious recipe I must 'put away' until someday I get some flour.
ReplyDeleteHave you tried ordering it online?
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