Cook the Book: Black Bottom Cupcakes

Health score
1%
Cook the Book: Black Bottom Cupcakes
45 min.
12
326kcal

Suggestions


Indulge your sweet tooth with our irresistible Black Bottom Cupcakes, a delightful twist on the classic treat that's sure to impress at any gathering! These charming little confections offer a rich and decadent experience, seamlessly combining a fluffy chocolate cupcake base with a creamy, luscious cream cheese filling that's studded with bits of bittersweet or semisweet chocolate. Each bite delivers a satisfying balance of textures and flavors that will have your guests coming back for seconds.

What makes these Black Bottom Cupcakes truly special is their ease of preparation. In just 45 minutes, you can whip up a batch of 12 delightful cupcakes that are perfect for any occasion, from birthday parties to casual get-togethers. The simple ingredient list means you can create these delectable desserts without needing to be a master baker! The contrast of the dark chocolate batter against the creamy white filling adds an appealing visual element, making them as beautiful to behold as they are delicious to eat.

So, preheat your oven and gather your ingredients. With these Black Bottom Cupcakes, you will not just be preparing a dessert; you will be creating memorable moments that will delight family and friends alike. Treat yourself to a baking adventure that culminates in these scrumptious, dreamy cupcakes!

Ingredients

  • teaspoon baking soda 
  • tablespoon apple cider vinegar white
  • 30 grams cocoa powder unsweetened (not Dutch-process)
  • large eggs room temperature
  • 210 grams flour all-purpose
  • 65 grams granulated sugar 
  • 240 grams brown sugar packed
  • 225 grams cream cheese room temperature
  • 0.3 teaspoon salt 
  • 60 grams bittersweet chocolate coarsely chopped
  • teaspoon vanilla extract 
  • 85 ml vegetable oil unflavored
  • 250 ml water 

Equipment

  • bowl
  • oven
  • muffin liners
  • muffin tray

Directions

  1. Place a rack at oven center; preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line tin with paper muffin cups.
  2. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
  3. In a medium bowl, sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
  4. Make a well in the center of the dry ingredients; stir in wet ingredients, stirring until batter is just smooth. Be careful not to overmix the batter—you'll end up with less-than-tender cupcakes.
  5. Divide batter evenly among muffin cups. Spoon a few tablespoons of the fllling into center of each cupcake, dividing filling evenly as you do. This will fill the cups almost completely, which is fine.
  6. Bake 25 minutes or until tops are slightly golden-brown and cupcakes feel springy when gently pressed.
  7. Storage: Cupcakes will keep unrefrigerated, in an airtight container, for 2 to 3 days.

Nutrition Facts

Calories326kcal
Protein5.16%
Fat42.65%
Carbs52.19%

Properties

Glycemic Index
17.67
Glycemic Load
13.73
Inflammation Score
-4
Nutrition Score
6.4391304487767%

Flavonoids

Catechin
1.62mg
Epicatechin
4.91mg
Quercetin
0.25mg

Nutrients percent of daily need

Calories:325.71kcal
16.29%
Fat:15.82g
24.34%
Saturated Fat:6.24g
39.02%
Carbohydrates:43.56g
14.52%
Net Carbohydrates:41.76g
15.19%
Sugar:27.5g
30.56%
Cholesterol:34.74mg
11.58%
Sodium:212.6mg
9.24%
Alcohol:0.11g
100%
Alcohol %:0.14%
100%
Caffeine:10.05mg
3.35%
Protein:4.31g
8.61%
Manganese:0.3mg
15.09%
Selenium:9.88µg
14.11%
Vitamin K:12.88µg
12.27%
Copper:0.2mg
10.11%
Vitamin B1:0.15mg
9.8%
Iron:1.72mg
9.55%
Vitamin B2:0.16mg
9.32%
Folate:36.67µg
9.17%
Phosphorus:79.48mg
7.95%
Magnesium:29.42mg
7.36%
Fiber:1.8g
7.19%
Vitamin B3:1.17mg
5.87%
Vitamin A:276.81IU
5.54%
Vitamin E:0.78mg
5.21%
Calcium:46.88mg
4.69%
Potassium:143.7mg
4.11%
Zinc:0.58mg
3.88%
Vitamin B5:0.3mg
2.95%
Vitamin B6:0.04mg
1.91%
Vitamin B12:0.09µg
1.46%