Mini Black Bottom Cupcakes
User Reviews
5.0
51 reviews
Excellent
Mini Black Bottom Cupcakes
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A bite-size chocolate cupcake with a sweet cream cheese nutty topping!
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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 oil
- 1 cup water
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine ground salt
Bowl 2
- 8 oz cream cheese
- 1/3 cup sugar 67 g
- 1/8 teaspoon fine ground salt
- 1 large egg room temperature
Topping
- 1/2 cup walnuts chopped
- 2 cups chocolate chips exactly 192 chips
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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!
Equipments used:
Notes
- Storage
- Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Store in the freezer for up to 3 months.
- Room Temperature Egg
- Room Temperature Egg
- It is important to use an egg that's been brought to room temperature. You can do this by taking the egg out of the fridge 30 minutes before, or you can fill a bowl with warm water, add the egg from the fridge and let it sit for 5-10 minutes to come up to temp.
- Weigh Ingredients
- Weigh Ingredients
- This is the best way to ensure that you get consistent results, every time. If you add too much flour you'll end up with dense cupcakes. Using a kitchen scale is the easiest way to ensure consistent results. If you don't have a scale, be sure to always spoon and level your flour.
- Don't skip aeration!
- Don't skip aeration!
- Sifting the ingredients removes clumps and aerates the dry ingredients to ensure a light and airy chocolate bottom.
- Always use liners
- Always use liners
- Be sure to use mini muffin tin liners for this one!
Nutrition Information
Show Details
Calories
114kcal
(6%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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