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How To make Black Bottom Cupcakes
----------------------------CREAM-CHEESE MIXTURE---------------------------- 16 oz Cream cheese,
-room temperature 2 Eggs
2/3 c Sugar
1/8 t Salt
12 oz Chocolate chips,
-semisweet
FLOUR MIXTURE:
3 c Flour, all-purpose
1 c Sugar, granulated
1/2 c Dark brown sugar
2 t Baking soda
1/2 c Cocoa, or more
-to taste 1/8 t Salt
LIQUIDS:
1 1/3 c Water
2/3 c Vegetable oil
2 T Vinegar, white
1 T Vanilla
2 T Rum, dark
-(Myers's), optional 16 oz Sour cream
Preheat oven to 375 degrees F. MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon. Carefully fold in chips. Set aside. MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. Mix in the liquids. Blend thoroughly. Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. Drop about one heaping tablespoon of the cream cheese mixture into the center of each. Bake until done, about 30 minutes. Do not overbake. NOTES: * Chocolate Cupcakes with a Cream Cheese Filling -- This was adapted from a recipe in the December, 1980 issue of _Bon Appetit_. I have doubled the original, along with changing it, so it may not double again easily. Yield: Makes 3 dozen. : Difficulty: moderate. : Time: 20 minutes preparation, 30 minutes baking. : Precision: measure the ingredients. : Ed Gould s-2MTs0 Xs-2INUs0, 2560 Ninth Street, Berkeley, CA 94710 USA : {ucbvax,decvax}!mtxinu!ed : Copyright (C) 1986 USENET Community Trust
How To make Black Bottom Cupcakes's Videos
Red Velvet Cream Cheese Cupcakes | Red Bottom Cupcakes
Red Velvet Cream Cheese Cupcakes Recipe
:: Cook Me Food ::
These red velvet cream cheese cupcakes are always a crowd pleaser. Their soft red velvet crumb is incredibly moist with smooth and tangy cream cheese centers and melty mini chocolate chips. Definitely, a great addition to your treat plate on holidays!
You’ll need:
Cheesecake:
• 8 oz. cream cheese (room temperature)
• 1/3 cup white sugar
• 1 large egg (room temperature)
• 3/4 cup mini chocolate chips
Red Velvet Cake:
• ¾ cup white sugar
• 1 cup water
• 1/3 cup canola oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 ½ cup + 3 tbsp all-purpose flour (spooned & leveled)
• 1 tbsp cocoa powder (unsweetened)
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp red food coloring (*see notes below)
Makes 16 delicious cupcakes
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to crumbly texture when baked. Fluff the flour in the container before scooping it out. Lightly spoon the flour directly into the measuring cup until it mounds well above the top of the measuring cup. Using the back of the dinner knife (non-serrated side is facing the flour), sweep the knife over the top of the cup to remove the excess flour.
* Food coloring varies by type and brand. I made these cupcakes with Americolor gel food coloring which is very pigmented. If you are using store brand gel food coloring, you might need to use more. Liquid food coloring adds more moisture to the batter and will result to crumbly cupcakes.
Happy baking!
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Black Bottom Cupcake by I am Baker
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BLACK BOTTOM CUPCAKES | for chocolate and cheesecake lover! ❤️❤️❤️| (016)
BLACK BOTTOM CUPCAKES
1 1/2 c all purpose flour, sifted
1/2 c cocoa, sifted
1 1/4 c sugar
1/2 tsp salt
1 1/4 tsp baking soda
3/4 c sour cream
1 1/3 c water
1/2 c butter, melted
1 tsp vanilla
2 (8oz) cream cheese, room temperature
1/2 c sugar
1/4 tsp salt
2 egg whites
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Black Bottom Cupcakes
chocolate, cream cheese filling and chocolate frosting.....mmmmgood!
How To Make The *BEST* Black Bottom Cupcakes - VEGAN CUPCAKE RECIPE
This is an instructional how to make vegan black bottom cupcakes. I used to eat these all the time as a kid. Check out for the original recipe, and click show more to see the recipe in the description.
For the Filling
1 tablespoon ground flaxseed
3 tablespoons warm water
8- ounces 1 cup of vegan cream cheese (recipe below)
½ cup sugar
1 cup vegan chocolate chips
For the Cupcake
1 and 1/3 cup all purpose flour
¾ cup sugar
1 teaspoon baking soda
¼ cup dry cocoa powder
½ teaspoon salt
1 cup water or whiskey, if that floats your boat
1/3 cup coconut melted or canola oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla
For the Cashew Cream Cheese
1 cup raw cashews, soaked overnight, or boiled for 10 minutes, or soaked for 30 minutes in hot water
5 tablespoons unsweetened coconut yogurt
1 tablespoon of lemon juice
1/2 teaspoon apple cider vinegar
Pinch of salt
Preheat the oven to 350°F.
Combine the flax and warm water in a bowl, and set it aside to congeal. It should take about 5 minutes for it to become gluey.
Meanwhile, time to make your cashew cream cheese. Take your soaked cashews and put them in a blender along with coconut cream, apple cider vinegar, lemon juice, salt and zest. Blend until smooth. Open the lid of your blender and carefully push down the ingredients to get them a-blending.
Next, combine the gluey flax mixture with 8-ounces or 1 cup of cream cheese, sugar, salt, and whip it, whip it good. Add chocolate chips to that afterwards.
Sift the flour, sugar, baking soda, cocoa powder, and salt together in a large mixing bowl. Add the water, oil, apple cider vinegar, and vanilla to the dry ingredients. Combine them until few lumps remain; however, careful not to overmix it.
Fill your cupcake wells about 1/3 of the way full, and then dollop a heaping teaspoon of the cream cheese mixture into each well. Then, fill the cupcake wells another 1/3 of the way with the remaining mixture, enough to cover the cream cheese.
Bake for 25 to 28 minutes, until the edges are firm to the touch. An inserted toothpick should come out with no batter on it, but it may have chocolate since there are chocolate chips in mix.
Let cool for 10 minutes, and then you're ready to eat your delicious vegan cupcakes.
Black Bottom Cupcakes Recipe
Cupcake
• 2 cups Sugar
• 3 cups Flour
• ½ cup Cocoa
• 2 tsp. Baking Soda
• 1 tsp. Salt
• 2 cups Water
• 1 cup Vegetable Oil
• 2 tbsp. Vinegar
• 2 tsp Vanilla
Topping
• 1-8 oz. Cream Cheese
• 1 Egg, slightly beaten
• 1/3 cup Sugar
• Pinch of Salt
• 1-6 oz. Chocolate Chips