How to make Self Filling Cupcakes l Beginner Baking Tutorial l Step by Step
Watch this video to see how to make cupcakes that fill themselves.
Filling
8 oz soften cream cheese
1 egg
1/2 C Sugar
1/2 t vanilla
Dash of salt
1 C Chocolate Chips
Make enough filling for 3 dozen cupcakes.
Suzanne's Fab Chocolate cake -
Sour cream Chocolate cake -
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Round Cookie Cutters -
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I can't believe how SOFT this RED VELVET CUPCAKE recipe is!
RECIPE (cups/gram measurements):
SHOP:
Get ready for the softest red velvet cupcakes you will ever have! These cupcakes are so moist, bursting with flavour, and are topped with the most incredible cream cheese frosting. You won't be able to stop eating them!!
INGREDIENTS:
Red Velvet Cupcakes
- 1¼ cups (150 g) flour - regular, all purpose (see note 1 on blog post if you want to use cake flour)
- 1½ tbsp (9 g) cornflour - also known as cornstarch
- 1½ tbsp (7 g) cocoa powder - unsweetened
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt - omit if using salted butter
- 3 tbsp (43 g) unsalted butter - room temperature
- ⅓ cup (70 g) unflavoured vegetable oil - I use canola
- 1 cup (200 g) white sugar
- 2 large eggs - room temperature
- ½ tbsp vanilla essence/extract
- ¾ tsp white vinegar
- 1¾ tbsp red liquid food colour
- ⅓ cup buttermilk - room temperature
Bake at 160 °C (320°F) with the fan on. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F).
Cream Cheese Buttercream
- ½ cup (112 g) unsalted butter - room temperature
- 2¼ cups (285 g) icing sugar - also known as confectioners/powdered sugar
- ¾ cup (168 g) cream cheese - cold, firm type (see note 2)
- ¾ tsp vanilla essence/extract
- ¾ tbsp lemon juice - must be fresh
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
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Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Thanks for watching!
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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#BlackBottomCupcakes #Chocolate Cupcakes #CreamCheeseFilledCupcakes
Easy Self-Frosting Nutella Cupcakes | Small Batch Cupcake Recipe
Easy Self - Frosting Cupcakes Recipe | Nutella Swirl Cupcakes
:: Cook Me Food ::
These moist, soft and fluffy cupcakes are the easiest frosted cupcakes you’ll ever make. For those who love chocolate icing on their cupcakes but haven’t perfected the art of piping frosting, this recipe is for you!
You’ll need:
• 1 1/3 cup all-purpose flour (spooned & leveled)
• 1 ¼ tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup white sugar
• 2 large eggs (room temperature)
• 2 tsp vanilla extract
• ½ cup full fat sour cream
• 1/3 cup Nutella
Makes 12 cupcakes
:: HELPFUL HINTS ::
* Measure your flour correctly. Adding too much flour will result to dry and crumbly texture of cupcakes 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.
* For a fantastic swirl: Use a scooping motion and swirl the Nutella with the batter so that some of the batter comes up on top of the Nutella. (As shown in the video)
Happy baking!
Thank you so much for watching!
The Perfect Vanilla Cupcake Recipe | Cupcake Jemma
Looking for a fool-proof, perfect, light and delicious Vanilla cupcake recipe? Then look no further! I'm about to reveal a Crumbs & Doilies classic recipe that you are going to turn to again and again. Don't tell the boss.... oh wait. I AM the boss!
You can your very own CUPCAKE JEMMA Vanilla extract from my website here:
Plus LOADS of other cake decorating and baking tools!
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Chocolate Muffins | Mortar and Pastry
~The best easy chocolate muffins recipe~
Chocolate chip muffins // Double Chocolate Muffins // Moist Chocolate Muffins // Chocolate Cake
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Ingredients:
1 ¾ cups all purpose flour
½ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup sugar
1 cup fresh milk
1 medium egg
1 stick (113g) melted butter, unsalted
½ cup chocolate chips plus more for toppings
*3oz cupcake liners (makes 12 muffins)
*Bake in a preheated oven at 190C for 13-15 minutes and cool completely
CHOCOLATE MUFFINS RECIPE
Ingredients by weight and volume:
210g all purpose flour
40g cocoa powder
10g baking powder
5g baking soda
3g salt
165g white sugar
240mL (or 246g) fresh milk
1 medium egg (50g)
1 stick (113g) melted butter, unsalted
70g chocolate chips plus more for toppings
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