Ingredientes para Black Bottom Cupcakes
- Fat Free Cream Cheese
- 1 teaspoon vanilla extract
- 1 1/2 cups (300g) granulated sugar
- 1 large egg
- Semi Sweet Chocolate Chips
- Milk Chocolate Chips
- All Purpose Flour
- Unsweetened Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) water
- Canola Oil
- Light Sour Cream
- 1 tablespoon white vinegar
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Cómo preparar Black Bottom Cupcakes
- Preheat oven to 350°F (175°C). Line a 18-cup muffin tin with paper or foil baking cups.
- In a medium bowl, beat together 4 ounces (113g) softened cream cheese, 1 teaspoon vanilla extract, 1/4 cup (50g) granulated sugar, and 1 large egg until smooth and creamy.
- Stir in 1/2 cup (60g) semi-sweet chocolate chips and set aside.
- In a large bowl, whisk together 1 3/4 cups (210g) all-purpose flour, 1 1/2 cups (300g) granulated sugar, 3/4 cup (60g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add 1 cup (240ml) water, 1/2 cup (120ml) vegetable oil, 1/2 cup (120g) sour cream, 1 tablespoon white vinegar, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat with an electric mixer for 2 minutes, or until well combined.
- Fill each muffin cup about halfway with the chocolate batter.
- Top each cupcake with 1 tablespoon of the cream cheese mixture.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the cream cheese topping is lightly golden brown.
- Let the cupcakes cool in the muffin tin for 15 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
70g
Fat
5g
Carbs
8g
