Lemon Cupcakes
When life gives you lemons, make a big batch of lemon cupcakes!! These are one of my favorite cupcake recipes, I love the fluffy, moist crumb with that lemony frosting. Each bite is perfect. They MELT IN YOUR MOUTH and just have an amazing lemon flavor I know you'll love. I decorated them two ways, with a nice traditional dollop and an easy piped butterrcream lemon weddger. Let me know which you like best!
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CHOCOLATE CUPCAKE RECIPE | Ep. 29 | Mortar and Pastry
Chocolate cupcake is definitely a go to pastry when it comes to celebrations especially kids party, or even if you're looking for a simple snack. Sometimes we all do have that perfect recipe for frosting with all the toppings from syrups to candies to chocolates or even fruits. But it's just quite hard to make that perfectly moist and chocolatey cupcake and we tend to depend on store bought premixed cupcake batter. Now, you can make it completely from scratch! This recipe has the perfect balance of flour, cocoa and fat which brings out the chocolate flavor and moistness perfectly.You can use this on parties, make them with kids or simply snack on them. Enjoy!
Ingredients:
1 1/2 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa powder (I use Bensdorp)
1 cup sugar
1 tsp instant coffee powder/granules
1 cup water
1/3 cup vegetable oil (I use canola)
1 medium egg
1 tbsp vinegar
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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
JAM-FILLED! Gluten-free Vanilla Cupcakes Recipe ???? | Baking with Becky
FULL RECIPE ✅????????
HOW TO MAKE MY GLUTEN-FREE VANILLA CUPCAKES RECIPE ???? Stuffed with jam in the middle and topped with tons of vanilla buttercream. Of course, this one is low FODMAP and easy to make dairy-free or vegan.
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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!