If you love chocolate and cupcakes, you'll be over the moon for these mouth-watering Black Bottom Cupcakes. Let Chef Kate Honeyman show you how to make these yummy treats.
INGREDIENTS:
8 ounces cream cheese, softened
1/3 cup sugar
1 cup semisweet chocolate chips
3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 cups cold water
2/3 cup vegetable oil
2 tbsp distilled vinegar
2 tsp vanilla extract
TOOLS:
12 cup muffin tin
12 fluted paper cupcake cups
pitcher
electric mixer
REMEMBER THAT IT’S IMPORTANT TO ALWAYS COOK UNDER ADULT SUPERVISION. SOMETIMES WE USE OBJECTS THAT COULD BE HARMFUL, LIKE A KNIFE, SO DON’T EVER ATTEMPT TO DO THESE RECIPES ALONE.
- Make the filling by combining the cream cheese. 1/3 cup sugar, egg, pinch of salt, and chocolate chips. Refrigerate until ready to use. (Can be made up to 3 days in advance.)
- Preheat oven to 325°F. Put 12 fluted paper cups in a muffin tin and set aside.
- Combine the flour, 2 cups sugar, cocoa powder, baking soda, and salt in a mixing bowl.
- In a pitcher, combine the water, oil, vinegar, and vanilla. Pour the wet ingredients into the dry ingredients and whip with an electric mixer for 3 minutes. Pour the batter evenly into the prepared muffin tin. Top each cupcake with 1-2 tablespoons of the cream cheese filling.
- Bake for 28 minutes. Cool in the pan before serving.
