Black bottom receipe
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Rich and gooey chocolate cupcakes with an irresistible cream cheese centre. These cupcakes are seriously addictive and look gorgeous to boot, with no need for icing. Great to make for cake sales, kiddie parties, or to make friends at work! Having literally made over 10, of these over the last 25 years, here's the real deal on these: forget the salt, it adds nothing and nobody can tast the difference.
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Miniature Black Bottom Cupcakes
Black Bottom Cheesecake | Better Homes & Gardens
These mini-cupcakes are surprisingly light in spite of a rich cheesecake filling. We like to use a good quality extra-dark cocoa for a richer chocolate flavor. However, you may use traditional unsweetened Dutch cocoa powder, and they will still be yummy. Instructions are included for traditional cupcakes as well. Preheat oven to F.
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Black Bottom Cake
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Though unfrosted, these chocolate cupcakes with a marble-topped cream cheese filling aren't lacking in flavor or appearance. Their smooth tops also make them ideal candidates for baking cupcakes to-go. Cupcakes: In a small bowl or liquid measuring cup, whisk together cocoa and hot water until smooth. In a separate bowl, whisk together flour, salt, baking soda, and baking powder. In a small saucepan, heat butter and sugar over medium-low, stirring occasionally, until butter melts and mixture is combined; transfer to a medium bowl and whisk until cooled slightly, 4 to 5 minutes.
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