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
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 _ Cream Cheese and Chocolate Cupcakes
Quick and Easy Black Bottom Goodness Cupcake.
It is delicious and very easy to make, the taste resembles a combination of a chocolate cupcake with a creamy cheese cake.
Click here to see all Beth kitchen videos
For more delicious and print out recipes please visit my website
Please, don't forget to click Like, Share and Subscribe to support my channel. Thank you and enjoy!
#cupcakecheesecake #banhcupcake
Ingredients: Serving 20 cupcakes:
Cream cheese filling
8 oz = 227 gr cream cheese (softened)
1/3 cup = 87 gr sugar
1/8 tsp kosher salt
1 tsp = 3 gr vanilla extract
1 egg at room temperature
1 cup = 180 gr mini semisweet chocolate chips
Cake batter:
1 1/2 cup = 210 gr All purpose flour
1 cup = 220 gr sugar
1/4 cup = 27 gr unsweetened cocoa powder
1 tsp =4 gr baking soda (DO NOT USE BAKING POWDER for this recipe)
1/2 tsp = 3 gr kosher salt
3/4 cup = 170 gr water at room temperature
2 tsp = 10 gr white vinegar
1 tsp = 3 gr vanilla extract
1/3 cup = 70 gr veg. oil
Convection Bake at 350°F preheated oven for 16 mins. (positioned rack in the middle of oven)
*After 16 mins of baking, turn off oven and leave oven door slightly open and keep cupcakes in oven for 5 more minutes.
Thank you and happy baking.
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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Artist:
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 with Cream Cheese Filling
Black Bottomed Cupcakes
Preheat your oven to 340 degrees F.
Make the cream cheese filling by combining and then beating the following ingredients:
8 oz cream cheese
1/3 cup white sugar
1 large egg
¼ tsp vanilla
1 cup of chocolate chips
Refrigerate while you make the cake part of the cupcake
Mix the following dry ingredients together in a bowl:
1 ½ cups of flour
1 cup white sugar
1/3 cup cocoa powder
1 tsp baking soda
½ tsp salt
Mix the wet ingredients together in another bowl:
1 cup of milk
½ cup oil
1 TBSP vinegar
1 tsp vanilla
Mix the wet ingredients into the dry and mix well. Line muffin tins with paper liners and fill the liners half full of the cake batter and then add one tablespoon of cream cheese filling to the center of each cupcake. Don’t press it down or try to arrange it jus a dollop in the middle.
Cook in a 350 degree oven for 18 to 22 minutes or until a toothpick inserted in the middle comes out without any uncooked batter on it. Cool completely in the muffin tins before removing them. These freeze really well.
vecteezy.com/video/2041721-drinking-coffee-and-reading-book-concept
Drinking Coffee and Reading Book Concept. Stock Videos by Vecteezy
Music Credit: Green Green Garden by Chris Haugen
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Our Silver Moments in no way provides any warranty, express or implied, towards the content of recipes in this website. Not all of the recipes shared here will have been approved by the agency responsible for food safety in the country you reside in. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food presentation and to determine the nutritional value, if any, and safety of the presentation instructions.
The recipes are intended for entertainment and/or information purposes and for use by person having appropriate technical skill, at their own discretion and risk.
I make no warranties for the outcome of your food experiments.
Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
V0A 1H2
silvermoments65@gmail.com
All video and photographic rights belong to Colleen Palumbo unless otherwise stated.
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!