Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Fall Harvest Black Bottom Cupcakes

15 INGREDIENTS • 6 STEPS • 40MINS

Fall Harvest Black Bottom Cupcakes

Recipe
4.7
3 ratings
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.
Love This Recipe?
Add to plan
logo
Fall Harvest Black Bottom Cupcakes
Save
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.
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
40MINS
Total Time
$0.89
Cost Per Serving
Ingredients
Servings
12
us / metric
Cream Cheese Filling
Cream Cheese
1 cup
Cream Cheese
Cupcake
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/4 tsp
Water
1 cup
Water
Vegetable Oil
1/3 cup
Vegetable Oil
Distilled White Vinegar
1 Tbsp
Distilled White Vinegar
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray
Granulated Sugar
1 cup
Granulated Sugar, lightly packed
Nutrition Per Serving
VIEW ALL
Calories
296
Fat
14.3 g
Protein
4.1 g
Carbs
40.0 g
Love This Recipe?
Add to plan
logo
Fall Harvest Black Bottom Cupcakes
Save
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Add the Cream Cheese (1 cup) - softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the Granulated Sugar (1/3 cup), Eggland's Best Classic Egg (1), Vanilla Extract (1/2 tsp), Canned Pumpkin Purée (1/2 cup), and cream until smooth. Fold in the Mini Chocolate Chips (4 Tbsp).
step 2 Add the Cream Cheese (1 cup) - softened to the bowl of an electric mixer fitted with the paddle attachment. Cream until smooth. Add the Granulated Sugar (1/3 cup), Eggland's Best Classic Egg (1),  Vanilla Extract (1/2 tsp), Canned Pumpkin Purée (1/2 cup), and cream until smooth. Fold in the Mini Chocolate Chips (4 Tbsp).
step 3
Sift together the All-Purpose Flour (1 1/2 cups), Granulated Sugar (1 cup), Unsweetened Cocoa Powder (1/3 cup), Baking Soda (1 tsp), and Salt (1/4 tsp).
step 3 Sift together the All-Purpose Flour (1 1/2 cups), Granulated Sugar (1 cup), Unsweetened Cocoa Powder (1/3 cup), Baking Soda (1 tsp), and Salt (1/4 tsp).
step 4
In a separate bowl, combine the Water (1 cup), Vegetable Oil (1/3 cup), Distilled White Vinegar (1 Tbsp), and Vanilla Extract (1 tsp). Make a well into the center of the dry ingredients and stir in the liquid. Mix until smooth.
step 5
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.
step 5 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.
step 6
Bake for 25-30 minutes until the cream cheese has set and a toothpick comes out clean from the chocolate part. Enjoy!
step 6 Bake for 25-30 minutes until the cream cheese has set and a toothpick comes out clean from the chocolate part. Enjoy!
Tags
American
Comfort Food
Snack
Shellfish-Free
Dessert
Fall
Vegetarian
Pumpkin
Halloween
0 Saved
top