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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
Black Bottom Cupcakes | BlueBell Bake
Hello to all of you beautiful bakers! With Father's Day right around the corner, I thought this month's recipe video would be my dad's favorite dessert: Black Bottom Cupcakes! Devil's Food Cake with a chocolate chip cream cheese filling; you can't beat that! I hope you enjoy making these, and if you do make them, go ahead and share it with me on social media:
TikTok: bluebell.bake
Instagram: bluebell.bake
Recipe:
#baking #cupcakes #recipe
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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DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!
How to make Black Bottom Cupcakes #moistblackbottomcupcakes #blackbottomcupcakes
Moist Black Bottom Cupcake
1 ¼ cup flour
1 cup sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
6 tbsp dark cocoa powder
½ cup oil
¼ melted butter
½ cup buttermilk
1 egg
1 tsp vanilla extract
½ cup hot water
Cheesecake:
8oz creamcheese
¼ sugar
1 eggyolk
1 tsp vanilla
½ cup chocolate chips
Watch the video for procedure.
Black Bottom Cupcakes! | Cupcake Jemma
These are some tasty cupcakes! I’d always been intrigued by the Black Bottom flavour and it took me a little while to get on the Black Bottom train it here they are! Tangy, chocolatey, creamy and delicious. And I’ve used a bit of gold leaf to make them extra special! Hope you like them - let me know in the comments how you get on, and don't forget to post your bakes to #cupcakejemma so I can check them out!
Jemma x
Recipe...
Chocolate Sponge:
220g caster sugar
200ml boiling water
80ml vegetable oil
1 tbsp cider vinegar
1tsp vanilla
220g plain flour
35g cocoa powder
1 tsp bicarb
1/2 tsp salt
Cheesecake:
285g cream cheese
60g caster sugar
1 large egg
1/4 tsp vanilla
25g chopped choc chips
Cream Cheese icing video -
Chocolate bark -
100g each of dark and white chocolate
Gold leaf if you like!
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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!
Thanks for watching!
BLACK BOTTOM CUPCAKE | CHEF MICH
Here's the recipe! ????
1 C Cream cheese
1/3 C Sugar
1 pc Egg
2 1/4 Ounces Semi sweet chocolate chips
1 1/2 C All-purpose flour
1 C Brown Sugar
5 Tablespoon Cocoa powder
1 teaspoon Baking soda
1/4 teaspoon Salt
1 C Water
1/3 C Vegetable Oil
1 Tablespoon Vanilla extract
1 pc Egg
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Enjoy Baking!????
#SweetHousePastrySchool
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#chefmich
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