Black Bottom Cupcakes
CHEESECAKE FILLING
16 ounces cream cheese, softened
2 eggs
2/3 cup sugar
2 cups chocolate chips
CAKE BATTER
½ cup unsweetened cocoa
2 cups sugar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon Himalayan pink salt
2/3 cup vegetable oil
2 Tablespoons vinegar
2 cups water
2 Tablespoons vanilla
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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
My goal is to share easy delicious recipes that you can enjoy at home with your friends and family.
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BLACK BOTTOM CUPCAKES (Chocolate & Cheesecake)
Chocolate 'Black Bottom' cupcakes with cheesecake center & cream cheese frosting. Recipe/Ingredients below.
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INGREDIENTS:
Chocolate Cupcake:
95g plain flour
60g brown sugar
20g cocoa
1sp baking powder
30ml vegetable/sun-flour oil
1/2 tsp vanilla extract
1/4 tsp salt
100ml water
Cheesecake Center:
100g cream cheese
1 egg yolk
1 tbsp flour
30g sugar
Cook for 15-20 mins (or until cooked through) at 170°C (325°F)
Cream cheese frosting:
70g cream cheese
40g butter
120g icing sugar
1 tspn vanilla extract
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
EASY BLACK BOTTOM CUPCAKE
Hi friends!
For our episode for this week, we warmly give you all our black bottom cupcake recipe! Two different mixtures combined together to make this creamy and decadent cupcake! We even made another batch of it! ???? We hope you guys will give this a try, it’s all worth it!
INGREDIENTS:
CREAM CHEESE MIXTURE
8oz softened cream cheese
1/3 cup of granulated sugar
1 large egg room temperature
1 tsp vanilla extract
PROCEDURE:
Cream the cream cheese and the sugar together until combined. Add egg and vanilla and mix for about 1 minute. Transfer mixture into another bowl or container, cover it with cling wrap or a lid and put it in the fridge until it will be used.
*You can use your stand mixer or hand held electric mixers or a wire whisk. ????????
TIP: DO NOT OVER-MIX, IT WILL MAKE THE MIXTURE THINNER. We don’t want thin cream cheese mixture.
CHOCOLATE SPONGE
1 1/2 cups of All- Purpose Flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup warm water
1/3 cup of flavorless oil (you can use either Canola, Vegetable or Corn)
1 tablespoon lemon juice
1 teaspoon vanilla
PROCEDURE:
1. Preheat oven to 350F or 180C.
2. Mix all wet ingredients. (Warm water, oil, lemon juice, vanilla) then add the sugar and mix for 30 seconds.
3. Combine Baking soda, baking powder, salt into the flour.
4. Add the dry ingredients into the wet mixture and mix until combine.
5. Lastly, stir in cocoa powder and mix until fully combined.
6. Scoop the two batters into your cupcake pans. Do the chocolate mixture first, then add the cream cheese mixture in the middle. Make sure not to overfill the liners.
7. Bake for 22 mins and let it cool down completely. Best served when it’s chilled. ????????
BAKING TIP: The chocolate batter is thin and that’s perfect. Don’t panic!
How easy is that?? We hope you’ll love this recipe just like we do! Give this a try!!
Please sprinkle us with some of your love by hitting LIKE, SUBSCRIBE AND hit that NOTIFICATION BELL ????!
THANK YOU AND ENJOY!!
#ALOfourLOVE #Episode5 #EasyCupcake #BlackBottom #easybaking #BakingMadeEasy #BakingTuesday #easytreats #easydessert #dessert
Black Bottom Cupcakes Recipe | Cream Cheese Self Filled Cupcakes | Cooking Up Love
Our Black Bottom Cupcakes Recipe is the best of both worlds - moist chocolate cake with a creamy vanilla cheesecake filling. This recipe starts with a chocolate cake mix and we boost the chocolate flavor with some cocoa powder. Then whip up the cheesecake filling with cream cheese and just a handful of simple ingredients you've probably got in the pantry. In less than 40 minutes, these scrumptious tasty treats are ready!
These Black Bottom Cupcakes are a perfect dessert or delicious as a breakfast muffin, and they really don't even need frosting with the rich cheesecake filling. We used half of the batter to make a Black Bottom Loaf Cake to share at a family brunch... so soft and moist with the luscious cream cheese filling loaded with chocolate chips, no wonder it went so fast!
Black Bottom Cupcakes Recipe 00:00
Self Filled Cupcakes Ingredients 00:48
How To Make Self Filled Cupcakes 00:53
Cheesecake Filling 02:33
Filling Black Bottom Cupcakes 03:26
Making A Black Bottom Loaf Cake 04:05
Black Bottom Cupcakes Recipe Ingredients
1 box Devils Food cake mix
4 eggs
3 tablespoons cocoa powder
1 cup water
⅓ cup avocado or olive oil
8 oz cream cheese, softened
1/3 cup sugar
1/8 tsp salt
1 tsp vanilla
1 cup semi sweet chocolate chips
Black Bottom Cupcakes Recipe Directions
Preheat the oven to 350 degrees. In a large bowl, combine the cake mix, 3 eggs, 3 tablespoons of cocoa powder, 1 cup of water and ⅓ cup of avocado or olive oil.
Blend on low speed until everything is incorporated and moistened, and then beat on medium speed for 2 minutes.
Set the cake batter aside to make the cheesecake filling next. Combine 1 8oz package of softened cream cheese, with ⅛ tsp salt, ⅓ cup of sugar,and an egg. Blend on medium speed for about 2 minutes until it’s smooth and creamy. Add 1 tsp of vanilla paste or extract and blend. Then fold in 1 cup of chocolate chips.
Line a cupcake pan with baking liners, and fill the bottom with the chocolate cake mix. Add a generous tablespoon of the cheesecake filling on top, and bake for about 18 - 21 minutes.
As the cupcakes cook, the cream cheese filling sinks down into the cupcake! These are delicious just like this, or frost them if you like! We used the rest of the batter to make a mini chocolate self-filled loaf cake, and it turned out beautifully tender with the cheesecake filling surprise along the bottom. Butter and flour a mini loaf pan tin, fill with about 1 1/2 cups cake batter, then spoon on about 4 tablespoons of the cheescake filling. Bake for about 20 - 27 minutes, or until the cake pulls away from the sides of the pan and the cake tests done using a toothpick or bamboo skewer.
Thank you so much for watching and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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