How To make Chocolate Bottom Mini Cupcakes
Filling: 1 8 oz pkg cream cheese -- softened
1 egg
1/3 c sugar
1/8 tsp salt
1 c semisweet chocolate chips
Batter: 1 c water
1/3 c vegetable oil
1 tbsp vinegar
1 tsp vanilla extract
1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa
1 tsp baking soda
1 tsp salt
In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth. Stir in chocolate chips; set aside. For batter, combine water, oil, vinegar and vanilla in another mixing bowl. Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin). Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups. Top with about 1 tsp of filling. Bake at 350
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Chocolate Chip Muffins | Bakery Style Muffins | How Tasty Channel
The most easy, soft and fluffy Chocolate Chip Muffins recipe scented with vanilla and loaded with a lot of chocolate chips!
In this recipe you can find all the tips to get a bakery-style muffins with a professional high domed top like the ones at the bakery.
Everyone will love it!
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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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Easy Chocolate Cupcakes Recipe ! Moist Chocolate Cupcakes using your blender! Go to and use code emma to get $20 off your first box! Thanks to Shaker & Spoon for sponsoring today's video.
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Moist and Easy Chocolate Cupcakes Recipe:
- 240g milk ( 1 cup)
- 90g Butter (3/4 stick)
- 1 large egg
- 200g Sugar ( 1 cup)
- 120g flour (3/4 cup + 2 tbsp)
- 75g unsweetened cocoa powder (3/4 cup, don't pack it!)
- 1/2 tsp baking soda
- 1 tsp lemon juice
- 1/4 tsp salt
Chocolate Buttercream:
- 220g butter( 2 sticks)
- 220g powdered sugar ( 1 3/4 cup)
- 1/4 tsp salt
- 2 tsp vanilla
- 60g unsweetened cocoa powder (1/2 cup + 2 tbsp)
- 2 tbsp warm coffee ( Actual espresso coffee, not the instant one)
Written recipe:
Enjoy! ♥
Copyright © 2022 Emma Fontanella. All rights reserved.
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The Very BEST Chocolate Cupcakes
My EASY chocolate cupcake recipe makes perfect, moist, fudgey, fluffy chocolate cupcakes topped with light, silky chocolate Swiss meringue buttercream. I’m warning you ahead of time, you’ll have ZERO portion control around them so invite your friends over to help out!
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If you've tried my chocolate cake recipe then trust and believe these are the only chocolate cupcakes you will ever want to bake.
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Amazing Black Bottom Cupcakes Recipe
These Black Bottom Cupcakes are such delightful treats that are very easy to make. The cupcakes have a fudgy chocolate base and a creamy chocolate chip cheesecake topping that are always a hit at parties. Moist and tender, these cupcakes will melt in your mouth. They melt in your mouth and are the delicious and easy chocolate dessert you can whip up in just a few minutes!
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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!
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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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