Chocolate & Vanilla Swirl Cupcakes | Orange is the New Black Special
To celebrate the start of Season 4 of Orange is the New Black is Netflix June 17th we've got another set of Bradley's Baking Bible Special recipes coming your way this week.
First up - Chocolate & Vanilla Swirl Cupcakes!
Hit the Streets (Version 1) by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to Make Black Bottom Cupcakes
This is an old-fashioned recipe for classic Black Bottom Cupcakes!
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NOTE: VIDEO CALLS FOR 1/2 CUP OF OIL. ONLY USE 1/3 CUP.
This is my grandmother's recipe that I've been making and enjoying since I was a kid! It has a fudgy chocolate base and a rich cheesecake center loaded with mini chocolate chips! A chocolate-lover's dream!
Full Printable Recipe:
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Ingredients
Cream Cheese Filling:
8 oz cream cheese softened
1/3 cup granulated sugar 66g
1 large egg
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 cup mini chocolate chips 170g
Bottoms:
1 1/2 cups all-purpose flour 190g
1 cup granulated sugar 200g
1/3 cup natural unsweetened cocoa powder 31g
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/3 cup canola or vegetable oil 80ml
1 Tablespoon white vinegar
1 teaspoon vanilla extract
Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C) and line two 12-count muffin tins with paper liners. Set aside.
00:28 Prepare cream cheese filling first by stirring together cream cheese and sugar until well-combined and not lumpy. Stir in egg, salt, and vanilla extract until completely combined.
01:11 Stir in chocolate chips. Set aside.
To prepare chocolate batter:
01:25 In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
01:50 Add milk, oil, vinegar, and vanilla extract and stir until batter is smooth and well combined.
02:18 Evenly divide chocolate batter into prepared muffin tins, filling each liner only ⅓ full with batter.
03:09 Dollop 1 ½ Tablespoons of cheesecake batter onto the top of the chocolate batter in the center.
03:29 Transfer to 350F (175C) oven and bake for 16-18 minutes.
03:36 Allow to cool and then enjoy.
Notes
This recipe can be made into mini black bottom cupcakes. Fill liners of mini cupcake tin less than ½ full of chocolate batter then dollop 1-1 ½ teaspoons of cream cheese filling on top.Bake about 14-16 minutes. Will make 48 mini black bottoms.
Storing
I prefer these black bottoms when they are stored in the refrigerator (something about liking my cheesecake cold!). Make sure you store them in an airtight container so they don’t dry out!
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Black and White Cupcakes
This video is about Black and White Cupcakes
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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How to Make The Most Amazing Chocolate Cupcakes | The Stay At Home Chef
The Most Amazing Chocolate Cupcake Recipe is here! Moist, chocolatey perfection. These are the chocolate cupcakes you've been dreaming of!
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✅Ingredients
CHOCOLATE CUPCAKES:
• 1½ cups all-purpose flour
• 1½ cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3/4 cup cups warm water
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
CHOCOLATE BUTTERCREAM:
• 1½ cups butter, softened
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3-4 cups powdered sugar
✅Instructions
00:02:16 - How to make chocolate buttercream frosting
1️⃣ Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2️⃣ 00:00:32 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:00:58 - Add eggs, buttermilk,* warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
4️⃣ 00:01:43 - Fill each cupcake 2/3 full.
5️⃣ 00:02:08 - Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
6️⃣ 00:02:16 - Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
7️⃣ 00:03:44 - Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.
*Buttermilk substitute:
METRIC MEASUREMENTS:
• butter and flour for coating and dusting the cake pan
• 225 grams all-purpose flour
• 325 grams granulated sugar
• 77.5 grams unsweetened cocoa powder
• 8.5 grams baking soda
• 4 grams baking powder
• 5.5 grams salt
• 2 large eggs
• 175 ml buttermilk
• 175 ml warm water
• 58 ml vegetable oil
• 5 ml vanilla extract
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MORE RECIPES YOU HAVE TO TRY:
How to Make The Most Amazing Chocolate Cake:
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Black Bottom Cupcakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Black Bottom Cupcakes. Black Bottom Cupcakes are a unique way to combine chocolate cake with cheesecake. I guess the name comes from the fact that the chocolate cake provides a shell for the cheesecake center. This chocolate cake has a rich chocolate flavor and a moist and tender crumb. It's also eggless. The cheesecake filling has the requisite rich and tangy cream cheese flavor that we all know and love. This recipe will give you twelve cupcakes and for easy removal, line the muffin cups with paper liners.
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