Black Bottom Cupcakes! | Cupcake Jemma
These are some tasty cupcakes! I’d always been intrigued by the Black Bottom flavour and it took me a little while to get on the Black Bottom train it here they are! Tangy, chocolatey, creamy and delicious. And I’ve used a bit of gold leaf to make them extra special! Hope you like them - let me know in the comments how you get on, and don't forget to post your bakes to #cupcakejemma so I can check them out!
Jemma x
Recipe...
Chocolate Sponge:
220g caster sugar
200ml boiling water
80ml vegetable oil
1 tbsp cider vinegar
1tsp vanilla
220g plain flour
35g cocoa powder
1 tsp bicarb
1/2 tsp salt
Cheesecake:
285g cream cheese
60g caster sugar
1 large egg
1/4 tsp vanilla
25g chopped choc chips
Cream Cheese icing video -
Chocolate bark -
100g each of dark and white chocolate
Gold leaf if you like!
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Black Sesame & White Chocolate Mudcake Cupcakes | Cupcake Jemma
Who doesn't love something a little bit exotic? WHO? These cupcakes are at first unusual and straight away irresistible. If you've never baked with Black Sesame then this is your chance! You'll be compulsively spooning out blobs of the black sesame swiss meringue buttercream before you even get it in to a piping bag, trust me!
Recipe...
For the cupcakes-
150g unsalted butter
100g white chocolate
120ml whole milk
1/4 tsp vanilla
1.5 lg eggs or 2 small eggs
120g caster sugar
180g SR flour
For the white chocolate filling-
100g white chocolate
100g double cream
For the black sesame Swiss meringue buttercream-
3 lg egg whites
225g caster sugar
340g very soft unsalted butter
3-4 tbs roasted ground black sesame seeds
For the candied sesame seeds-
2 tbsp black sesame seeds
1 tsp water
1 tbsp icing sugar
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One-Bowl Chocolate Cupcakes Recipe
Learn how to make my go-to chocolate cupcakes using just one bowl! You can make these in your stand mixer, with a hand mixer, or mix everything by hand – it's a fail proof recipe regardless! Get the full recipe below and read more about these chocolate cupcakes in my blog post:
Chocolate Cupcakes
Yield: 12-15 cupcakes
Ingredients:
1 Cup (132g) all purpose flour
¾ Cup (150g) white granulated sugar
⅓ Cup (30g) unsweetened natural cocoa powder
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
¼ Cup (60ml) vegetable oil
1 large egg, room temperature
½ tsp pure vanilla extract
½ Cup (120ml) buttermilk, room temperature
½ Cup (120ml) hot coffee or hot water
Instructions:
1. Preheat the oven to 350ºF/177ºC and line a cupcake pan with 12-15 liners.
2. Whisk all of the dry ingredients together in a large bowl to fully combine them. Add the vegetable oil, eggs, vanilla, and buttermilk and mix on low with either a hand mixer, the paddle attachment on your stand mixer, or by hand until combined. Add the hot coffee (or hot water) in a slow stream. Continue mixing on low until fully combined and smooth, 1-2 minutes. The batter will be very thin.
3. Pour the batter into the prepared cupcake liners (no more than ⅔ full) and bake for 15-18 minutes, until a wooden toothpick inserted comes out clean. Cool completely before frosting.
My favorite Chocolate Buttercream Recipe:
Sprinkles in this video: Birthday Balloons by Fancy Sprinkles
Piping tip: Wilton Tip 1M
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WHAT'S WRONG WITH MY CUPCAKES? How to Get Perfect Cupcakes Every Time | Cupcake Jemma
Perfect cupcakes start with perfect cupcake cases - you can buy the ones I use here:
Why are my cupcakes pointy? Why are my cupcakes sunken in the middle? My cupcakes are dry and crumbly. They're heavy and stodgy. WHAT'S WRONG WITH MY CUPCAKES? If you have found yourself constantly asking yourself these questions after baking cupcakes then I am going to break it down for you. In this video I'm going to show you what could be going wrong with your cupcakes and how you can make sure you are doing it right. Perfect, even, soft, moist, fluffy, flat, delicious cupcakes are in your future!
You will need...
A notepad and a pen and a bit of patience!
Also helpful to note...
All the examples in this video (except those mentioned) were baked at 170°C in a fan assisted oven. Please consult your oven manual for conversions (or Google it!)
All the cupcakes were made using my Perfect Vanilla Cupcake Recipe:
I am going to talk A LOT! But I promise I will teach you something!
You may need to adjust temps and times to suit your equipment and your situation but keep your eye on the look of my batter and what I say and you won't steer too wrong.
Other useful videos to check out...
Salted Caramel Cupcake Sponge:
Strawberries and Cream Cupcakes:
Sour Cherry and Tahini Cupcakes:
Buttercream Masterclass:
#cupcakejemma #perfectcupcakes
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MERCH MERCH MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
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MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
VISIT OUR SHOP -
Crumbs & Doilies
1 Kingly Court
London
W1B 5PW
How to Make Giada's Black and White Cupcakes | Giada Entertains | Food Network
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Black and White Cupcakes
Recipe courtesy of Giada De Laurentiis
Total: 2 hr 50 min
Active: 35 min
Yield: 24 cupcakes
Level: Easy
Ingredients
One 15.25-ounce box vanilla cake mix
3 large eggs, at room temperature
1/2 cup low-fat Greek yogurt, such as Fage
2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
4 sticks (1 pound) unsalted butter, softened
6 cups confectioners' sugar
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
72 M&M's
Directions
Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners.
To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more.
Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely.
Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting.
Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature.
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How to Make Giada's Black and White Cupcakes | Giada Entertains | Food Network