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Zubereitung von Black Bottom Cupcakes The Correct Recipe
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup granulated sugar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together 4 ounces cream cheese (softened), ¼ cup granulated sugar, and 1 large egg until smooth and creamy.
- Fill each cupcake liner about ⅓ full with the chocolate batter.
- Drop one heaping teaspoon of the cream cheese mixture into the center of each cupcake.
- Gently swirl the cream cheese mixture into the batter using a toothpick or knife (optional).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar.
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
7 g
Zucker
120g
Fett
38g
Kohlenhydrate
14g
