Name: Fall Harvest Black Bottom Cupcakes
Total time: PT2400.0S
Yield: 12
Ingredients: 8 ounce Cream Cheese; 1/3 cup Granulated Sugar; 1 Egg; 1 1/2 teaspoon Vanilla Extract; 1/2 cup Canned Pumpkin Purée; 1/4 cup Mini Chocolate Chips; 1 1/2 cup All-Purpose Flour; 1/3 cup Unsweetened Cocoa Powder; 1 teaspoon Baking Soda; 1/4 teaspoon Salt; 1 cup Water; 1/3 cup Vegetable Oil; 1 tablespoon Distilled White Vinegar; as needed Non-Stick Baking Spray; 1 cup Granulated Sugar

Every bite promises a creamy bite of sweet cream cheese with a touch of chocolate chip. These are perfect and you best believe will be on my Halloween menu. Enjoy.

Low-Fat

Oven

Finger Food

Intermediate

Quick

Fall Harvest Black Bottom Cupcakes

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Cream Cheese Filling

Cream Cheese

ounce

Granulated Sugar

Vanilla Extract

teaspoon

Canned Pumpkin Purée

Mini Chocolate Chips

Cupcake

All-Purpose Flour

Unsweetened Cocoa Powder

Baking Soda

Salt

Water

Vegetable Oil

Distilled White Vinegar

tablespoon

Non-Stick Baking Spray

as needed

Preheat oven to 350 degrees F (180 degrees C).

Add the {@4:} - softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the {@2:}, {@5:},  {@3:}, {@1:}, and cream until smooth. Fold in the {@0:}.

Add the Cream Cheese (8 ounce) - softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the Granulated Sugar (1/3 cup), Egg (1 N/A),  Vanilla Extract (1/2 teaspoon), Canned Pumpkin Purée (1/2 cup), and cream until smooth. Fold in the Mini Chocolate Chips (1/4 cup).

Add the Cream Cheese (8 ounce) - softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the Granulated Sugar (1/3 cup), Egg (1),  Vanilla Extract (1/2 teaspoon), Canned Pumpkin Purée (1/2 cup), and cream until smooth. Fold in the Mini Chocolate Chips (1/4 cup).

Sift together the {@1:}, {@2:}, {@0:}, {@3:}, and {@4:}.

Sift together the All-Purpose Flour (1 1/2 cup), Granulated Sugar (1 cup) [lightly packed], Unsweetened Cocoa Powder (1/3 cup), Baking Soda (1 teaspoon), and Salt (1/4 teaspoon).

Sift together the All-Purpose Flour (1 1/2 cup), Granulated Sugar (1 cup), Unsweetened Cocoa Powder (1/3 cup), Baking Soda (1 teaspoon), and Salt (1/4 teaspoon).

In a separate bowl, combine the {@1:}, {@2:}, {@3:}, and {@0:}. Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.

In a separate bowl, combine the Water (1 cup), Vegetable Oil (1/3 cup), Distilled White Vinegar (1 tablespoon), and  Vanilla Extract (1 teaspoon). Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.

In a separate bowl, combine the Water (1 cup), Vegetable Oil (1/3 cup), Distilled White Vinegar (1 tablespoon), and Vanilla Extract (1 teaspoon). Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.

Line a 12-tin muffin pan with liners or spray with {@0:}. Evenly divide the batter among the muffin tins, filling about 3/4 way full, then spoon a heaping tablespoon of cream cheese in the center of each.

Line a 12-tin muffin pan with liners or spray with Non-Stick Baking Spray ( as needed). Evenly divide the batter among the muffin tins, filling about 3/4 way full, then spoon a heaping tablespoon of cream cheese in the center of each.

Line a 12-tin muffin pan with liners or spray with Non-Stick Baking Spray (as needed). Evenly divide the batter among the muffin tins, filling about 3/4 way full, then spoon a heaping tablespoon of cream cheese in the center of each.

Bake for 25-30 minutes until the cream cheese has set and a toothpick comes out clean from the chocolate part. Enjoy!

Fall Harvest Black Bottom Cupcakes

4.7

40MINS

$0.89

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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