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    You are in: Home / Recipes / Black-Bottom Cupcakes Recipe
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    Black-Bottom Cupcakes

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 18, 2010

      My Mom used to make these for us as kids but since my metabolism doesn't function as well as it did when I was 13 I was thrilled to see a low fat version :) Even without the added fat and calories, they turned out just as I remember..moist chocolate cupcakes with a creamy "cheesecake" center!! I didn't have the full amount of chocolate chips but it didn't effect the taste for us at all and saved a few calories to boot! Thanks for posting!

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    • on January 27, 2008

      All I can say about these are YUM! What a wonderful treat that is lowfat! I used all mini-choc chips and sprayed my muffin liners with cooking spray. Great Recipe, Thanks for sharing!

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    • on November 11, 2006

      Great tasting muffins! Used low-fat cream cheese and a mix of chocolate and butterscotch chips. Made 15 muffins. The only little problem... they stuck a bit to the paper baking cups... but that didn't stop us from enjoying them!!! Thanks Elaine!

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    • on December 12, 2003

      These were quite yummy. I chopped up some chocolate chunks because I didn't have chips and used those in the cream cheese mix. I also used fat free sour cream instead of the low fat. I actually think that low fat cream cheese might have been better then the fat free (I couldn't get the lumps to go away). These were rich and yummy.

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    Nutritional Facts for Black-Bottom Cupcakes

    Serving Size: 1 (993 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.3
     
    Calories from Fat 30
    21%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.0 g
    5%
    Cholesterol 12.7 mg
    4%
    Sodium 141.6 mg
    5%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 17.6 g
    70%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    fat free cream cheese

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