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Black-Bottom Cupcakes

Posted in Chocolate, Cupcakes, Dessert, tagged , , on March 15, 2019| 3 Comments »

Swirled Black-Bottom Cupcake

Black-bottom cupcakes are seriously delicious and super moist, hence no frosting needed at all on these little babies. Funny name though and think it comes from the cupcake originally having the cream cheese encased in chocolate, sort of like a peanutbutter cup. Here I made half of the cupcakes with the  cream cheese center and the other half with a swirling effect. You pick what you like the best and enjoy.

Making Black-Bottom Cupcakes

Black-Bottom Cupcakes, makes 12 cupcakes.

Ingredients

For the filling:

8 oz cream cheese, low fat, at room temperature (226 g)

1/3 cup sugar (75 g)

1 large egg, at room temperature

2 oz semi-sweet chopped chocolate or chocolate chips (60 g)

For the cupcakes:

1 1/2 cup all-purpose flour (195 g)

5 tablespoons unsweetened cocoa powder(33 g)

1 teaspoon baking soda

1/4 teaspoon salt

1 cup firmly packed light brown sugar (190 g)

1 cup water (225 ml or 2.25 dl)

1/3 cup vegetable oil (75 ml or 0.75 dl)

1 tablespoon white or cider vinegar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffing pan with cupcake liners, set aside.

Make the filling:

Beat together cream cheese, sugar and egg until smooth. Stir in chopped chocolate (or chocolate chips) and set aside.

Make the cupcakes: 

In a large bowl sift together flour, cocoa powder, baking soda and salt. In a separate bowl mix together brown sugar, water, vegetable oil, vinegar and vanilla extract. Make a well in the center of dry ingredients and stir in wet ingredients. Stir only until smooth, careful not to over-stir.

Fill each cupcake liner half-way with chocolate batter, leaving a small amount of batter in the bowl which you will need later on. Spoon a couple of tablespoons of cream cheese batter into center of each cupcake, trying to not let cream cheese batter touch the sides of cupcake liner. Divide cream cheese batter evenly among all 12 cupcakes. Using the remaining chocolate batter, spoon batter over cream cheese to seal it off. Cupcakes will be 90% full which is ok. If you wish to swirl the batter, insert a butter knife only about 1/2 inch into each cupcake moving the knife around in an abstract pattern to create the swirling effect.

Bake for 25 minutes until the cupcakes are slightly golden brown and the cupcakes feel springy when gently pressed.

Black-Bottom Cupcake

Source: Smitten Kitchen via David Lebovitz

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Devil’s Food Cupcakes With Perfect Chocolate Frosting

Posted in Chocolate, Cupcakes, Dessert, Frosting, tagged , , , , on March 12, 2012| 7 Comments »

Devil’s Food Cupcake With Perfect Chocolate Frosting

Attention all chocolate lovers…this one is for you! These cupcakes are double trouble. The cupcake is super moist with an intense chocolate flavor and the frosting is silky soft with an intoxicating chocolate aroma. Careful not to overbake the cupcakes, you don’t want to loose that perfect moisture.

Devil’s Food Cupcakes

I was taking a cake decorating class and had brought this chocolate frosting in with me for my project and we were about an hour into the class when all of the sudden the girl next to me burst out “omg that frosting smells amaaaazing” 🙂 It really does have a fantastic aroma.

Perfect Chocolate Frosting

Ingredients for Cupcakes (makes 24 cupcakes)

3/4 cup unsweetened Dutch-process cocoa powder (65 g)

3/4 cup hot water (177 ml or 6 fl oz)

3 cups all-purpose flour (400 g)

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons coarse salt

1 1/2 cups unsalted butter (340 g)

2 1/4 cups sugar (465 g)

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature (225 g or 8 oz)

Ingredients for Frosting (makes enough frosting for 12 cupcakes)

4 ounces unsweetened chocolate (120 grams), coarsely chopped

2/3 cup unsalted butter (150 grams), room temperature

1 1/3 cups confectioners sugar (160 grams), sifted

1 1/2 teaspoons pure vanilla extract

Directions for Cupcakes:

Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cocoa and hot water until smooth. In another bowel, mix togther flour, baking powder, baking soda and salt.

Melt butter with sugar over medium-low heat until dissolved and stir to combine. Remove from heat and pour into mixing bowl. On medium-low speed beat until cooled (4-5 minutes). Add eggs one at a time, mixing until each is combined. Add vanilla and cocoa mixture, beat until combined. Scrape down sides as needed. On low speed, add flour mixture in two batches, alternating with the sour cream, beat just until combined after each.

Fill cupcake liners 3/4 full with batter. Bake, rotating muffin tins halfway through cooking time, for approximately 20 minutes or until a toothpick comes out clean. Transfer muffin tins to baking racks and allow to cool for 15 minutes. Remove cupcakes from baking tins and place on baking racks, allow to cool completely.

Note: cupcakes can be store at room temperature overnight or frozen up to 2 months, in airtight containers.

Directions for Frosting:

Melt chocolate over a hot water bath. Remove from heat and cool to room temperature.

In the bowl of an electrical mixer, beat butter until smooth and creamy (about 1 minute). Add confectioners sugar and beat until smooth and light (about 2 minutes). Add vanilla extract and chocolate, beat on low speed until incorporated. Increase speed to medium high and beat until frosting is smooth and glossy (2-3 minutes).

Pipe or spread frosting onto cupcakes. Enjoy!

Source: Cupcakes – Martha Stewart’s Cupcakes, Frosting – Joy of Baking

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Chocolate Cupcakes with Nutella Icing

Posted in Chocolate, Cupcakes, Dessert, Frosting, tagged , , , , , , on September 19, 2010| 13 Comments »

Chocolate Cupcakes With Nutella Icing

Chocolate Cupcakes With Nutella Icing

So my husband Joe, you know the Blacksmith, had his Blacksmithing buddies over for their monthly meeting. This time I decided to also make them a sweet treat and when Joe saw these cupcakes on Barefoot Contessa’s TV show (yeah, I force him to watch the FoodNetwork…evil laugh) he decided that’s what he wanted. Except the original cupcakes had a Peanut Butter frosting and there is no way, no how, I am making anything Peanut Butter. Sorry, just can’t stand it. So we decided on a brilliant solution, Nutella of course. So here it is, please enjoy Chocolate Cupcakes with Nutella Icing.

Artist Blacksmith Group of Tidewater

Chocolate Cupcakes With Nutella Icing

Ingredients for cupcakes:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup dark brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, at room temperature

1/2 cup sour cream, at room temperature

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Ingredients for Icing:

1 cup confectioner’s sugar

1 cup Nutella

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy whipping cream

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 2 sugars on high-speed until light and fluffy (approx 5 minutes). Lower speed to medium and add the eggs one at a time, then add vanilla and mix well.

In a separate bowl, mix together buttermilk and sour cream. In another bowl, sift together flour, cocoa, baking soda and salt.

On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl. Mix only until blended. Fold batter with a spatula to be sure it’s completely blended.

Divide batter among the cupcake pans, using an ice cream scoop per cup. Bake in the middle of oven for 20 to 25 minutes. Using a toothpick test to make sure cupcakes are done. Toothpick should come out clean. Cool for 10 minutes, then remove from pan and allow to cool completely before frosting.

To make the frosting: place confectioner’s sugar, nutella, butter, vanilla and salt in the bowl of an electrical mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, scraping down the sides of bowl as you work. Add the cream and beat on high-speed until the mixture is light and smooth.

Once cupcakes are completely cooled, frost with Nutella Icing. Enjoy!

Chocolate Cupcake With Nutella Icing

Chocolate Cupcake With Nutella Icing

Source: adapted from Barefoot Contessa

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