Chocolate-Bottom Mini-Cupcakes

Diets

Vegetarian

Ingredients

Refrigerated
- 1 Egg

Baking & Spices
- 1 1/2 cups All-purpose flour
- 1/4 cup Baking cocoa
- 1 tsp Baking soda
- 1 cup Chocolate chips, semisweet
- 1 1/8 tsp Salt
- 1 1/3 cup Sugar
- 1 tsp Vanilla extract

Oils & Vinegars
- 1/3 cup Canola oil
- 1 tbsp White vinegar

Dairy
- 1 package Cream cheese

Liquids
- 1 cup Water

Time
Prepare: 15M
Cook: 20M
Total: 35M

Found on tasteofhome.com

Description

These freeze very well. I like to keep a batch on-hand for drop-in guests or when Im too busy to bake. —Bertille Cooper, California, Maryland

My mini-muffin pans are a bit larger than the norm so with that said ... I only got 35, which was perfectly fine even with the leftover filling. They did not look like the picture either because after raising while cooking the filling ended up looking like they were frosted -- I used mini-chips in the filling and sprinkled some small multi-colored sprinkles on filling before baking. Omitted salt in filling and about 1/4 teaspoon in batter -- baked for 15 minutes. Took them to Church and they were very well received ... I will definitely make again & will probably add a bit more chocolate to the batter!

We thought these were pretty good, but not oh my goodness delicious. There was something slightly off about the taste. Maybe too much salt? I read a general rule for cakes is 1/4tsp per cup of flower. Its also possible that my baking cocoa or baking soda werent fresh enough. Next time I make these, I will lower the salt (to about 1/2tsp), and make sure I have fresh baking cocoa and baking soda, then update my review. Also of note, I made these in a regular sized cupcake pan (it made about 22). I filled the cups halfway with the batter and did just a tad less than a tbsp of cheesecake mixture in each. I had a little of the cheesecake mix left, so I put that in one of the empty cupcake liners. Havent tried it yet but it looks good!

Delicious! I made these for Valentines Day Weekend. Heres what I did:- Added 1/2 tsp. vanilla (I always add extra vanilla to recipes)- Used standard vegetable oil instead of canola (the kind I used had canola oil in it)- Let cream cheese sit on counter for 1 1/2 hours (to soften)- Used paper liners (works great!)- Let them sit in hot pan for 10 minutes before removing (as recipe suggested)- Used mini semi-sweet chocolate chips (Nestle)- Baked @ 350 degrees for 18 minutes (perfect time; we do have propane which makes for a hotter heating source)- Put batter & filling in fridge between batches*Its important to not over-mix, so Ive been told on recipes like this* Recipe made 69 mini cupcakes for me (just under 6 dozen)They are so addicting & delicious. Definitely worth a try!

These are excellent. Ive now made two batches and got rave reviews from the tasters so far. I got 48 minis from the batter. I will most definitely make these again.

Black bottom cupcakes!!!!! Delicious, have been making these for years.

I have been making these for over 30 years. They are wonderful and always a huge hit. I have never had them fail me. I make them in a regular size cupcake and always a double batch!

I teach childbirth classes, and the last class of every series is a reunion where former students can share their birth stories and show off their babies to current students. These were a huge hit with everyone at class last week. One dad-to-be kept passing the tray around and exclaiming how good they were. My family love them as well. Definitely a keeper!

Very nice cupcakes. I made a cream cheese frosting to put on top, makes them look a lot better.

Been making these for years.... add miniature choc chips to the cream cheese center. People always ask where you bought them!

I have been making this exact same recipe for over 40 years. It is always a favorite. I use mini chocolate chips when I bake mini cupcakes and regular size for regular ones. To really fancy these up, sprinkle with a little granulated sugar and slivered almonds before baking. We have always called these Black Bottom Cupcakes. Also with no egg in the chocolate batter the cholesterol in this recipe in very low.

Ingredients

FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/3 cup sugar
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
BATTER:
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt

Directions

Directions 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. Yield: 6 dozen. Originally published as Chocolate-Bottom Mini-Cupcakes in Taste of Home August/September 1997, p18 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
Cook Time:
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tasteofhome.com

235 0 2017-08-04 14:42:34

Title:	Chocolate-Bottom Mini-Cupcakes
Descrition:	These freeze very well. I like to keep a batch on-hand for drop-in guests or when I'm too busy to bake. —Bertille Cooper, California, Maryland

Chocolate-Bottom Mini-Cupcakes

Chocolate-Bottom Mini-Cupcakes

These freeze very well. I like to keep a batch on-hand for drop-in guests or when I'm too busy to bake. —Bertille Cooper, California, Maryland

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