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Black Bottom Cupcakes Recipe

Black Bottom Cupcakes Recipe - 24 cupcakes



1 8-ounce package

Fat-free cream cheese, softened

1 egg

1 1/3 cups granulated sugar

5/8 teaspoon salt

1 6-ounce package

Semisweet chocolate chips


1/2 cup sifted all-purpose flour

1 teaspoon baking soda

1/3 cup Hershey's unsweetened cocoa powder

1 cup water

1  2 1/2-ounce jar baby food pruned

2 tablespoons canola oil

1 tablespoon cider vinegar

1 teaspoon vanilla extract


Preheat oven to 350oF. With an electric mixer on medium speed, combine cream cheese , egg, 1/3 cup of the sugar and 1/8 teaspoon of the salt in a mixing bowl. Stir in chocolate chips. Set cream cheese mixture aside. In a small bowl, combine flour, remaining 1 cup sugar, baking soda, cocoa and remaining 1/2 teaspoon salt with a wire whisk. Add water, pruned, canola oil, vinegar and vanilla, whisk together until blended and smooth. Fill 24 paper-lined muffin cups one-third full with batter. Top each with a heaping teaspoon of the cream cheese mixture. Bake for 25 minutes.

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