Lovers of chocolate will be over the moon with these Black Bottom Cupcakes. The cupcake has cocoa, the topping has chocolate and so does the drizzle. Excite the chocolate lover in you, your family, or your friends and whip up a batch of these Black Bottom Cupcakes. Great for birthday parties, celebratory events, or just because. Serve them with coffee, tea, juice, or milk.
Black Bottom Cupcakes
Makes 5
Ingredients
1 3/4 cups flour
2 cups sugar
1 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup oil
1 cup boiling water
1 bottle of chocolate fudge
Black Bottom Cupcake Directions–
Preheat oven to 350 degrees. Line the cupcake tins with paper liners.
Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl.
In a separate bowl add the eggs, milk and oil.
Add the bowl containing the liquid ingredients to the bowl holding the dry ingredients.
Mix all together until well blended.
Beat with an electric mixer for 3 minutes on medium speed.
Slowly add in the boiling water starting with a small amount, then pour in the remaining boiling water.
The batter may seem to be a little runny.
Scoop batter into cupcake lined cups until 3/4 full.
Bake at 350 degrees for 20-25 minutes.
Remove from oven and allow to cool completely on a wire rack.
Chocolate Ganache Filling
Ingredients
1 cup heavy whipping cream
9 oz semi sweet chocolate chips.
Directions–
Add the heavy whipping cream to the top of a double boiler. Bring to boil. Pour over chocolate chips.
Stir until combined and until it starts to look like chocolate sauce.
Let it cool completely.
Scoop out the center of the cupcake and scoop some ganache into the cupcake.
Cream Cheese Frosting
Ingredients
1 cup unsalted butter
1 cup softened cream cheese
3 cups icing sugar
4 Tbsp heavy whipping cream
Cream Cheese Frosting Directions–
Add all ingredients to a bowl and mix until combined and stiff peaks form.
If the powdered sugar forms pebbles, add 1-2 TBSP more of heavy cream
If the frosting is too thin add 1/2 cup more of icing sugar
Mix until the the frosting becomes stiff and doesn’t fall off a spoon.
Directions for Frosting Cupcakes–
Spoon the frosting into a piping bag with a star tip and frost the cupcakes starting at the base in a circular motion.
Drizzle the chocolate fudge on top of the frosting.
| Servings | Prep Time |
| 5 cupcakes | 18 minutes |
| Cook Time | Passive Time |
| 25 minutes | 10 minutes |
|
|
|
|
Lovers of chocolate will be over the moon with these Black Bottom Cupcakes. The cupcake has cocoa, the topping has chocolate and so does the drizzle. Excite the chocolate lover in you, your family, or your friends and whip up a batch of these Black Bottom Cupcakes. Great for birthday parties, celebratory events, or just because. Serve them with coffee, tea, juice, or milk.
|
- 1 3/4 cups flour
- 2 cups sugar
- 1 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup oil
- 1 cup boiling water
- 1 bottle chocolate fudge
- 1 cup heavy whipping cream
- 9 oz semi-sweet chocolate chips
- 1 cup unsalted butter
- 1 cup softened cream cheese
- 3 cups icing sugar
- 4 Tbsp heavy whipping cream
- Preheat oven to 350 degrees. Line the cupcake tins with paper liners. Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl. In a separate bowl add the eggs, milk and oil. Add the bowl containing the liquid ingredients to the bowl holding the dry ingredients. Mix all together until well blended. Beat with an electric mixer for 3 minutes on medium speed. Slowly add in the boiling water starting with a small amount, then pour in the remaining boiling water. The batter may seem to be a little runny. Scoop batter into cupcake lined cups until 3/4 full. Bake at 350 degrees for 20-25 minutes. Remove from oven and allow to cool completely on a wire rack.
- Add the heavy whipping cream to the top of a double boiler. Bring to boil. Pour over chocolate chips. Stir until combined and until it starts to look like chocolate sauce. Let it cool completely. Scoop out the center of the cupcake and scoop some ganache into the cupcake.
- Add all ingredients to a bowl and mix until combined and stiff peaks form. If the powdered sugar forms pebbles, add 1-2 TBSP more of heavy cream If the frosting is too thin add 1/2 cup more of icing sugar Mix until the the frosting becomes stiff and doesn't fall off a spoon.
- Spoon the frosting into a piping bag with a star tip and frost the cupcakes starting at the base in a circular motion. Drizzle the chocolate fudge on top of the frosting.