Mini Black Bottom Cupcakes
User Reviews
5
Mini Black Bottom Cupcakes
Description
The Mini Black Bottom Cupcakes feature a chocolate flavoured batter made by sifting flour, sugar, cocoa powder, and baking soda before blending with oil, water, vinegar, vanilla, and salt. The cream cheese topping is combined separately with sugar, egg, and salt for a smooth, slightly tangy contrast. The baking process creates a firm chocolate base with a moist, creamy center. Toppings of chopped walnuts and chocolate chips add a crunchy, chocolatey finish. Baking in a mini muffin tin ensures small, manageable portions with appealing textures and flavors.
The cupcakes balance the deep cocoa flavor of the chocolate with the smooth richness of the cream cheese filling. The walnuts provide slight bitterness and crunch complementing the sweetness and softness of the rest. This interplay of textures and layers distinguishes the black bottom style, which is both visually striking and delightful to bite into. The mild vinegar in the batter reacts with baking soda to help leaven and lighten the crumb.
The cupcakes are ideal as snacks, party desserts, or treats to enjoy with coffee or tea. Their small size means sharing and portion control are easy. Mini liners simplify preparation and serving. The recipe uses readily available ingredients and a straightforward mixing process, suitable for those comfortable with multi-step baking involving cream cheese fillings.
For best results, use room temperature eggs and weighed ingredients to ensure consistency. The recipe advises always using liners to maintain shape and for ease of removal. Storing in the refrigerator prolongs freshness for up to five days, while freezing extends shelf life to three months. The cupcakes can be prepared ahead and stored appropriately to enjoy later without losing texture or flavor.
Ingredients
Bowl 1
- 1 1/2 cups all-purpose flour 213 g
- 1 cup sugar 208 g
- 1/4 cup cocoa powder 28 g
- 1 teaspoon baking soda 6 g
- 1/3 cup neutral cooking oil generic cooking oil
- 1 cup water
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt fine ground
Bowl 2
- 8 oz cream cheese
- 1/3 cup sugar 67 g
- 1/8 teaspoon salt fine ground
- 1 large egg room temperature
Topping
- 1/2 cup walnuts chopped
- 2 cups chocolate chips exactly 192 chips
Instructions
- Sift Bowl 1: Add the dry ingredients (flour, sugar, cocoa powder, and baking soda) to a fine mesh sieve or sifter and sift together.
- Add Wet Ingredients: Add oil, water, vinegar, vanilla, and salt to the bowl and beat with a hand mixer until all ingredients are just combined.
- Mix Bowl 2: Add cream cheese and sugar to a medium-sized bowl and cream with a hand mixer. Add egg and salt and mix until it's all combined and creamy.
- Prep Toppings: Add chocolate chips and walnuts to small bowls and set aside.
- Preheat Oven: Prehead oven to 350 degrees F and line a mini muffin tins with liners.
- Fill Muffin Tin: Use a tablespoon measuring spoon to add 1 tablespoon of the chocolate mixture from bowl 1 to the mini muffin liners. This will fill the liners a little over 3/4 the way full. Then use a teaspoon measuring spoon to top the chocolate with 1 teaspoon of the sweet cream cheese mixture from bowl 2. Sprinkle with some chopped walnuts and then finish with 4 chocolate chips. Repeat until all of the chocolate and cream cheese filling is used.
- Bake: Add trays to the oven and bake for 15 minutes. Remove from oven and let cool for 5 minutes in the trays and then remove from trays and let cool on cooling racks.
- Enjoy!
Notes
- Use room temperature eggs for better cream cheese mixture consistency.
- Weigh flour and other ingredients to maintain the batter's light texture and prevent density.
- Always sift dry ingredients to aerate and remove lumps, which improves cupcake texture.
- Use mini muffin liners to prevent sticking and to help maintain cupcake shape during baking.
- Store cupcakes in the refrigerator for up to 5 days or freeze for up to 3 months to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48mini cupcakes
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 9mg | 3% |
| Sodium | 70mg | 3% |
| Potassium | 46mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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