Esta es una exhibición prevé de cómo se va ver la receta de 'Black Bottomed Cupcakes' imprimido.

Receta Black Bottomed Cupcakes
by David St. John

Black Bottomed Cupcakes

These delicious cupcakes travel well. There's no frosting to worry about.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 20 cupcakes

Ingredientes

  • Filling:
  • 1 pkg. (8 ozs.) cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/8 teaspoon salt
  • 1 cup (6 ozs.) semisweet chocolate chips
  • Cupcakes:
  • 1 cup sugar
  • 1 cup water
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 TBSP white vinegar
  • 1 tsp vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Topping:
  • Sugar

Direcciones

  1. In a small bowl, beat the cream cheese, sugar, egg and salt until smooth. Stir in chips; set aside.
  2. For cupcakes, in a large bowl, beat the sugar, water, oil, egg, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into egg mixture until blended.
  3. Fill paper-lined muffin cups half full with chocolate batter. Drop a heaping teaspoonful of cheese mixture in center of batter of each cupcake. Sprinkle with sugar.
  4. Bake at 350° for 25 minutes. Cool in pans for 10 minutes before removing to racks to cool completely. Refrigerate leftovers.