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Black bottom surprise cupcakes recipe

Black bottom surprise cupcakes recipe


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  • Recipes
  • Dish type
  • Cake
  • Mini cakes
  • Cupcakes
  • Chocolate cupcakes

Easy to make but unbelievably impressive! These chocolate cupcakes have a secret - a cream cheese surprise in the centre! No need for icing these cupcakes; they're rich and delicious as is.

129 people made this

IngredientsServes: 24

  • 200g plain flour
  • 1 teaspoon bicarbonate of soda
  • 4 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 200g caster sugar
  • 75ml vegetable oil
  • 250ml water
  • 1 tablespoon vinegar
  • 1 teaspoon vanilla extract
  • 225g cream cheese, softened
  • 1 egg
  • 5 tablespoons caster sugar
  • 1/8 teaspoon salt
  • 175g plain chocolate chips

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat oven to 180 C / Gas 4. Line two 12 cup muffin tins with paper cases. Sift together the flour, bicarb, cocoa and salt. Set aside.
  2. In a large bowl, whisk together 200g sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.
  3. In a medium bowl, beat together the cream cheese, egg, 5 tablespoons sugar and salt. Stir in the chocolate chips.
  4. Fill muffin cases 1/3 full with chocolate cake mixture, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

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Reviews & ratingsAverage global rating:(149)

Reviews in English (121)

by DANA73MOD

I made this in cake form without altering quantities. I baked it in a glass 9.5 x 11. It was delicious. I put all the chocolate batter in the bottom and poured all the cream cheese mixture on top. Then I took a greased knife and cut through it many times creating a marble like effect on the top.-29 Jun 2004

by MACLEOD26

I was initially disappointed with these cupcakes - they weren't as rich and gooey as I would have liked.HOWEVER, LETTING THESE SIT OVERNIGHT IS A MUST. The next day they were rich, moist and much more flavorful. I downed three of them before I could stop myself!-09 Jun 2005

by AWINOVICH

This is the same recipe my mom used when I was a kid, it's delish. Don't cook for 35 minutes as the recipe states at the bottom though or they'll be overdone, I suggest checking them at 20 minutes, that's when mine are perfect.-16 Sep 2007


Black Bottom Cupcakes Recipe

These black bottom cupcakes are amazing - moist chocolate cupcakes with a creamy chocolate chip cheesecake filling! They're a family favourite here!

Have you ever had black bottom cupcakes?

I think most people have. It's nothing new. There's a bajillion recipes floating around for these cupcakes.

I first tried black bottom cupcakes when I was about 14. It was quite possibly the first cupcake I ever had where I genuinely loved it.

Cupcakes typically aren't my thing. They're just too sweet.

I like these chocolate covered strawberry cupcakes well enough - but they have whipped cream instead of buttercream frosting and I think that makes the difference. Not nearly as sweet, so I enjoy them.

But black bottom cupcakes fix that little problem because they don't need frosting.

So I really like them. Ever since that first taste, I've always loved these chocolate cupcakes with a creamy cheesecake filling.

Most recipes for black bottom cupcakes call for less cupcake batter then my recipe does.

After making approximately 92 batches of these cupcakes though, I've decided that I like a little more chocolate and a little less cheesecake in each cupcake.

I always find with the traditional recipe for black bottom cupcakes that you either have cheesecake completely covering the cupcake instead of just in the middle of it, or you just don't use it all because there's simply too much of it.

So I've increased the amount of cupcake batter so the proportions work out a little better. Because of that, it may be a bit different then black bottom cupcakes you've had in the past.

Or, if you've never had one, you should probably make these ASAP. Because they are the best cupcakes.

Do chocolate cream cheese cupcakes need to be refrigerated?

Because of the cream cheese filling in these black bottom cupcakes, you will want to refrigerate them.

They'll be okay at room temperature for a few hours, but I would recommend storing them in an airtight container in the refrigerator after they've cooled completely.

Put wax paper between layers of the cupcakes so they don't stick together. We actually find that we prefer the taste of these cupcakes when they're cold anyways so it's not a problem to store them in the fridge.

How do you cool cupcakes?

Let the cupcakes cool in the muffin tin for 15 minutes, then gently remove them from the pan and place them on a wire rack to cool completely. You can also just place the muffin tin on a wire rack and let the cupcakes cool completely in the tin before removing them.

How to make Black Bottom Cupcakes:

  • I've found the cheesecake filling works best in these cupcakes if you don't over-mix it. So I mix it up with a spatula instead of with an electric mixer to avoid over-mixing, and then put it in the fridge to firm up while making the cupcake batter. This way it sinks into the middle of the cupcake rather then spreading across the top of it in a thin layer.
  • I like to use mini chocolate chips in the cheesecake filling, but you can certainly use regular sized ones instead if you prefer.
  • Make sure to bake these cupcakes as soon as you can after mixing up the chocolate batter as the baking soda starts working as soon as you mix it together with the vinegar in the wet ingredients. Don't fill the muffin tins and then leave them sitting on the counter for a half hour, or you won't get as much rise in the oven.
  • I do recommend using paper liners for these cupcakes, as they will stick a fair bit to the pan otherwise. If you don't have any, make sure to grease the pan really well. You will also want to let the cupcakes cool completely before trying to peel off the wrappers.
  • The cupcake batter for these black bottom cupcakes is the same as Wacky Cake, if you've ever had that. No eggs, milk, or butter, but still absolutely delicious!

Here are some more great dessert recipes for you:


How to Make These Cupcakes

Cupcake Batter Tips

Remember when beating butter and sugar to do so at high speed until light and airy.

You can substitute sour cream for the yogurt if that&rsquos what you have on hand.

Also, any kind of milk will work for this recipe whole milk will be the most rich, but even soy milk or almond milk will be fine.

While you can use any kind of melted chocolate, I recommend using dark chocolate. Chocolate chips, a baking bar, or baking discs all will work well when melted. (I use the microwave to melt chocolate by microwaving for 20 seconds at a time and stirring in between each burst until all of the chocolate is melted.)

Cheesecake Filling Tips

Make sure the cream cheese is at room temperature before you begin or it will not mix well.

You don&rsquot need an electric mixer to make the cheesecake filling. You can use a spoon or spatula to mix the ingredients as long as you get it as smooth as you can.

A heaping tablespoon of the cheesecake filling goes on top of the chocolate batter. The liners should be filled almost to the top.

Baking Tips

The black bottom cupcakes are done when the cheesecake filling just begins to brown and a toothpick inserted into the center of a cupcake comes out clean.

Remove cupcakes from the tins as soon as they are done to stop the baking process.

I love eating them warm, so I recommend that you serve them immediately.

If you want to save them for later, wait for them to cool completely and store at room temperature for up to 3 days, store refrigerated for up to one week, or freeze for months.


How to Make Tuxedo Cupcakes

To make the cupcakes, first, preheat the oven to 350° and line muffin tins with cupcake liners. Set aside. In a large bowl, mix the sugar, hot water (or hot coffee), oil, vinegar, and vanilla until well blended. Next, in a separate large bowl, whisk together the flour, cocoa, baking soda, and salt.

Then, slowly add the flour mixture to the sugar mixture, mixing well. Pour the batter into the muffin cups, filling each cup about 2/3 of the way full. Top each chocolate cupcake with about a tablespoon of the cream cheese mixture. Bake the tuxedo cupcakes for 25-30 minutes, or until a toothpick inserted into the cupcake part of the dessert comes out with a few crumbs, but no wet batter.

Let the cupcakes cool in the muffin tin for about 10 minutes before transferring them to a wire rack to cool completely. Take a bite to enjoy the cream cheese center in these Tuxedo Cupcakes.


Life is but a Dish

And by we, I mean you. Life is but a Dish reached 1,000 likes on facebook! Thank you times a million for your continued support, desire to stuff your face, and willingness to read my rants.

When I hear the word celebrate, my brain immediately goes to chocolate cake. So what better way to celebrate 1,000 likes than with this chocolatey, decedent, lighter than air, surprise creamcheesey chocolate chip filling chocolate cake. Yes, I realize I said chocolate four times in those last two sentences.

I can remember like yesterday my very first Life is but a Dish facebook post. Just 6 months ago! I had ZERO likes and I kept posting pictures before I told anyone about the blog. I was too afraid to share my recipes, pictures, and inner rambles with you. And now there are over 1,000 of you who “like” me (blushing).

I’m so grateful because without you, Life is but a Dish is nothing! Literally! You allow me to do and share what I love most, and there’s nobody I’d rather share it with than 1,000 strangers.

Yes, strangers! I LOVE that my recipes are being spread all over, and hopefully make people feel confident and excited to cook. This is why I do what I do! Because of you!

Oh, and because of this cream cheese chocolate chip heaven in a bowl right here.

But mainly because of you.

I really wanted the 1,000 mark celebratory recipe to be special and so, well… Decide for yourself.


Black-bottom cupcakes

I’ve always thought one of the best lines in Pulp Fiction is wedged almost unnoticeably early on. Fabienne tells Butch that she wants a pot belly because she thinks they’re sexy on women (though, kind of hilarious, she thinks they make men look oafish). Butch disagrees, tells her she should be happy she doesn’t have one because guys don’t find it attractive. She snips back that she doesn’t give a damn what men like, before musing somewhat sadly that “It’s unfortunate what we find pleasing to the touch and pleasing to the eye is seldom the same.”


And I have to admit, if you swapped “touch” with “taste,” you’d have exactly what was going through my head this weekend as I made a quickie batch of David Lebovitz’s famed Black-Bottom Cupcakes from his Great Book of Chocolate. A spin on the classic devil’s food cake, each cupcake gets a dollop of cheesecake filling which is decked out with chopped bits of bittersweet chocolate before it’s baked into something almost too delicious for words. Since they lack frosting, they’re superbly easy to schlep from one place to another, and should you have time to zap them in the fridge, I think they’re a rare cupcake that actually tastes better cold. And seriously, chocolate and cheesecake? It is beyond my comprehension how everyone does not dream about this flavor contrast. I know we here in the SmitKitch certainly do.

But, and I’m almost embarrassed to admit this, my inner perfectionist hated them as I was completely unable to get them to look like the peanut butter cup-reminiscent photo. My dollops, they wouldn’t center. My cupcakes, they kept overflowing in the oven. In my attempt to make them into miniature cakes, my first eight had too much filling, and my last eight had none. My baking karma was stunningly off on Friday night, it seemed and I had a asterisked storm cloud over my head all the way until the opening credits of Knocked Up, which if you seriously don’t die laughing from the chairs-in-Vegas scene alone, I just don’t know if we can be friends anymore.


When we got home, my sides hurting from aforementioned cracking up, the ridiculousness of being in a funk because my cupcakes didn’t come out the way I’d hoped had been squarely put in its place. Silly Deb, don’t you know that it only matters that it tastes good? Of course, of course, I muttered, because they were crazy delicious. And I almost sold myself on it, I did. But next time, I still might try a piping bag to get that damned dollop centered.

Black Bottom Cupcakes

  • Servings: 12 to 14 full-size or 30 mini-cupcakes
  • Time: 1 hour
  • Source:The Great Book of Chocolate, David Lebovitz
For the filling
For the cupcakes

Make the cupcakes: Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.

In a medium bowl sift together the flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the brown sugar, water, oil, vinegar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.

Divide the batter among the muffin cups, leaving just a couple spoonfuls behind in the bowl (if you’d like to marble the tops, as shown). Spoon a couple tablespoons of the filling into the center of each cupcake, dividing the filling evenly. Spoon any remaining chocolate batter back over the cream cheese center, if you plan to marble the tops. Use a butter knife inserted only about 1/2-inch into the cupcake to swirl the batters together decoratively. The cupcakes will be almost completely full (90%), which is fine. If you still have batter leftover, make one or two additional cupcakes.

Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Two notes:
* If you choose to go mini for these, keep the filling at a tablespoon or less, lest you run out, as, ahem, someone else may have.
** Though I’ve only made this recipe one, and therefore don’t think you should take my input as absolute authority, I’ve got to advise against actually letting these guys fill up. Not an issue if you’re going full-size, but if you go mini, aim for 90 percent full.


Preheat oven to 350 degrees.

In a large bowl mix together the flour, baking soda, sugar, salt and cocoa powder.

In a small bowl, combine the water, oil, vinegar and salt.
Add to the large bowl, and mix until smooth.

In a separate bowl, combine the cream cheese, sugar, salt and egg, and beat until smooth. Fold in the Mini Chocolate Chips.

To bake: Take a mini Cupcake pan and fill with mini cupcake papers.
Fill each one halfway with the chocolate batter, and then top it off with about a teaspoon of the cream cheese filling.

**the original recipe estimates that it makes about 48 mini cupcakes.
I find it usually makes 55 for me, which is what I have this recipe calculated for. It depends on how generous you are when filling the cupcakes!**


How to Make Chocolate Cream Cheese Cupcakes

Combine softened cream cheese, egg, salt, sugar until smooth and stir in chocolate chips. Set mixture aside. Stir together wet ingredients for cupcake batter in large mixing bowl. In separate bowl, mix dry ingredients together. Add dry ingredients to wet ingredients until batter is smooth. Bake until toothpick comes out clean from cake portion.


Black Bottom Cupcakes

Chocolate and banana cupcakes with a cream cheese banana topping.

And with lots of chocolate chips mixed in, too.

But anything with chocolate chips mixed in automatically moves the yumminess up a notch, right.

Mix cream cheese, sugar, vanilla, egg and banana together and then stir in the chips.

Jump on in there little ones. Get nice and cozy.

For the cake layer you’ll need…

Flour, cocoa, sugar, bananas, soda, salt oil and vanilla.

Sift the dry ingredients together and then add the wet. Easy as pie. Or Cupcake.

Plop. Pureed bananas look kinda gross, don’t they?

Thank goodness it all gets blended.

I used these lovely parchment paper baking cups. (Found at Hobby Lobby)

And I also used these freestanding muffin cups. (Found at cakeart.com)

Why? Because I’m indecisive. I may not have mentioned it before, but I have a problem making decisions. Even something as simple as cupcake liners. It seems like I can never bake all my cupcakes in the same papers. (Unless I’m taking them somewhere of course.) I know. Kinda weird. But I can never decide which to use or worry that I picked the wrong one and the one I didn’t pick is going to look better. So, I’ll sneak a few options in there to satisfy my compulsion.

But anyway, when you’re ready to fill your liners, just use a scoop to get evenly filled papers.


Black Bottom Cupcakes

A fun dessert that combines the deliciousness of cheesecake with traditional chocolate cupcakes.

  • Author:Author: Lindsay L
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 - 15 1 x

Ingredients

  • 8 oz reduced fat cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1 cup chocolate chips
  • 11/2 cups white whole wheat flour
  • 2/3 cup sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brewed coffee*
  • 1/2 cup water
  • 1/3 cup oil
  • 1 teaspoon vanilla
  • 1 Tablespoon white vinegar

Instructions

  1. In a small bowl, beat the cream cheese, egg and sugar until combined.
  2. Stir in chocolate chips and set aside.
  3. In another bowl, combine dry ingredients.
  4. Add liquid ingredients and stir until just combined.
  5. Line muffin tins with liners.
  6. Fill halfway with chocolate batter and top with cream cheese mixture.
  7. Bake at 350 degrees for 25-30 minutes.
  8. Let cool, store in refrigerator and serve cold.

Did you make this recipe?

The recipe said this should make 12-15 cupcakes. I made 13 before I ran out of the cheesecake mixture, so I just added some extra chocolate chips made 4 plain chocolate cupcakes with the remaining batter. I think they’re best if you really get an even split of cheesecake/cupcake mixture so do your best to do half and half and just remember you’ll probably have some chocolate leftover.

Try not to overbake them. Mine got a little brown on the top due to kid distractions!

They’re best eaten cold, so if you can, make them a day ahead of time and store them in the fridge!

[clickToTweet tweet=”These Black Bottom Cheesecake Cupcakes are the best of the dessert world. Get cheesecake and cupcake in every bite!” quote=”These Black Bottom Cheesecake Cupcakes are the best of the dessert world. Get cheesecake and cupcake in every bite!”]


Watch the video: Cupcakes με βουτυρόκρεμα. Ώρα Για Φαγητό με την Αργυρώ. 09022021 (July 2022).


Comments:

  1. Santiago

    In my opinion, you are making a mistake. I can prove it. Email me at PM, we will discuss.

  2. Daijar

    In this you and I are falling apart.

  3. Yozshugore

    Many thanks for an explanation, now I will not commit such error.



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