How To make Black Bottom Cups

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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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 - A Baltimore Classic from my Aunt Betty!

Originally made in a Baltimore bakery, these cream cheese and chocolate-chip filled fudgy cupcakes are a Baltimore favorite and part of my childhood! This is the recipe my Aunt Betty used when she made dozens and dozens of these treats for family cookouts. This one recipe produces about 3 1/2 dozen little fudgy cupcakes with the cheesecake-style filling. I make them almost every Christmas!

If you enjoy the video, please don't forget to LIKE & SUBSCRIBE for more tasty videos. Thank you for hanging out with me in Oma's Kitchen today! We like good food around here.

How to Bake | Black Bottom Cupcakes

In this video we will be making Black Bottom Cupcakes which are chocolate cupcakes with a cheesecake filling, enjoy!

Ingredients (filling):
8 oz cream cheese, at room temperature
1/2 cup sugar
1 egg

Ingredients (cupcake):
1 1/2 cups cold water
1/2 cup vegetable oil
2 tsps vanilla extract
3 tsps balsamic vinegar
2 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 tsp baking soda
1 cup sugar
1/2 tsp salt

How to make Black Bottom Cupcakes| BG Bakers

These are chocolate cupcakes topped with cream cheese!! They are super easy and delicious. Enjoy!!!

Black Bottom Cupcakes

Black Bottom Cupcake Recipe by Fronie Mae Bakes