Black Bottom Cupcake Recipe

Fill the cupcake papers 13 full with the chocolate cake mix. Place a generous amount of cream cheese on top of the cake mix.

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Drop a spoonful into each muffin cup of batter.

Black bottom cupcake recipe. Fill each cupcake wrapper THREE QUARTERS full with the cake mixture. Beat together cream cheese sugar and egg. Stir in chocolate chips.

Then spoon the cheesecake batter into the well in each of the cupcakes. Bake at 350 degrees. If you only have an eight or 12-piece muffin tin you will have to make the cupcakes in batches.

Will make 48 mini black bottoms. Best Way To Store Black Bottom Cupcakes. Add the sugar egg and vanilla extract and beat on medium low speed just until creamy and smooth.

Bake for 25-30 minutes. Fill liners of mini cupcake tin less than ½ full of chocolate batter then dollop 1-1 ½ teaspoons of cream cheese filling on topBake about 14-16 minutes. In your electric stand mixer fitted with the paddle attachment or with a hand mixer beat the cream cheese on medium low speed until smooth.

Preheat your oven to 350 degrees F 180 degrees C and line 12 muffin cups with paper liners. Place in paper-lined muffin tins filling cups half full. Top with the cream cheese mixture.

Bake for 22-25 minutes or until the cheesecake is slightly firm and the cake is cooked as well. This recipe can be made into mini black bottom cupcakes. Place on a cooling rack to allow it to cool down before serving.

Bake according to box instructions or until the cream cheese mixture just starts to.

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