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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
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Black Bottom Cupcakes
Black Bottom Cupcakes with Salted Chocolate Buttercream are moist chocolate cupcakes with chocolate chip cream cheese filling. They're topped with a luscious salted chocolate buttercream and are perfect for any occasion!
How to make Black Bottom Cupcakes from scratch - Eggnog flavour
This easy recipe for Black Bottom cupcakes will have you and your guest swooning for more. Making black bottom cupcakes from scratch so really easy with my decadent chocolate cake recipe and rich creamy cream cheese topping. I have added an eggnog + nutmeg twist to the classic recipe, to make this an extra special treat for Christmas. Typically, you do not need to decorate black bottom cupcakes - However, if you are having guests over and want to jazz these up a little bit, you can decorate with some fruits and frosting as shown in this tutorial.
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Yield: 24 medium sized cupcakes
INGREDIENTS
CHOCOLATE CAKE BATTER.
217g unsalted butter (rm temp)
217g semi sweet dark chocolate
2 Tbsp brewed espresso OR 1.5 tsp instant espresso + 2 Tbsp hot water
217g all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
280g brown sugar
3 large eggs
6.5oz sour cream (rm temp)
CREAM CHEESE FILLING
150g cream cheese (rm temp)
40g granulated sugar
1/4 tsp vanilla extract
1 1/2 Tbsp eggnog
1/4 tsp nutmeg (add some more if you prefer)
1/2 Tbsp cornstarch
BAKE @ 325F for 20mins
EGGNOG BUTTERCREAM
113g unsalted butter (rm temp)
280g powdered sugar
2Tbsp eggnog
1/2 tsp nutmeg
pinch salt
TOOLS
Ozeri food scale
Pyrex glass mixing bowl set
Hand mixer
Wilton tip 1A
Wilton tip 8B
⏱️TIMESTAMPS⏱️
0:00 Intro
0:57 How to make cream cheese filling for black bottom cupcake
2:00 How to make decadent chocolate batter for black bottom cupcake
3:35 How to scoop batter into cupcake pan
4:05 How to check if cupcake is fully cooked
4:23 How to make eggnog buttercream for black bottom cupcakes
5:04 Decorating ideas for Black bottom cupcakes
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The most Unique and Tasty Black Bottom Cupcakes
This is an interesting chocolate cupcake recipe which is basically an eggless chocolate cake and a cheese cake filling at the centre which give a black and white effect on the cake when ready.
You can skip the cheese cake part of the recipe and you will have a delicious eggless chocolate cake that I think is delicious compared to another eggless cake I have shared before.
Hope you enjoy this one.
Ingredients
Cream Cheese Filling:
225 g cream cheese, at room temperature
1/3 cup (65 g) granulated white sugar
1 large egg at room temperature
1 tsp vanilla extract
Chocolate Cupcakes:
195 g (1 1/2 cups) all purpose flour
200 g (1 cup) granulated white sugar
25 g (1/4 cup) unsweetened cocoa powder (sifted)
1 tsp baking powder
1/2 tsp baking soda
240 ml (1 cup) water, at room temperature
80 ml (1/3 cup) cooking oil
1 tablespoon (12 g) lemon juice or cider or white vinegar
1 teaspoon vanilla extract
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
Black Bottom Cupcake by I am Baker
Black Bottom Cupcake by I Am Baker...
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