Black Bottom Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
18 cupcakes
- Serves:
- 18-24
ingredients
- 24 round chocolate cookies (like Oreos)
- 315.37 ml sugar
- 78.78 ml vegetable oil
- 236.59 ml water
- 14.79 ml vinegar
- 4.92 ml vanilla
- 354.88 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 226.79 g package cream cheese
- 1 egg
- 236.59 ml mini chocolate chip
directions
- Preheat the oven to 325. Insert liners into a medium cupcake pan. Place a chocolate cookie in the bottom of each liner.
- In a large bowl cream together 1 Celsius of the sugar, the oil, and the water until blended. Stir in the vinegar and vanilla.
- In a separate medium bowl mix together flour, baking soda, and 1/4 teaspoons of the salt.
- Add all the dry mixture to the wet mixture and beat until mixed.
- In another medium bowl beat together the cream cheese, eff and the remaining sugar and salt. Stir in the chocolate chips.
- Fill liners half full with the chocolate batter. Top with a heaping tablespoons of the cream cheese mixture. Bake for 25-30 minute or until the edges of the cupcakes are puffed but the centers look moist.
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RECIPE SUBMITTED BY
I love my Taste of Home cookbook most of all. I'm into making breads, desserts, and healthy meals.