Black Bottom Cupcakes! | Cupcake Jemma

by birtanpublished on August 15, 2020

Hello and welcome to from Sedonas HQ now today's recipe is for a bit of an American classic it's called a Black Bottom cupcake and what that is is a really moist chocolaty sponge with a tiny cream-cheese kind of cheesecake fit in the middle and top with cream-cheese

Icing so this is really super tape so the first thing I'm gonna make is the cream cheese like cheesecake filling it's not really a filling actually it's more like a kind of love that goes on the top and it kind of bakes not through

The whole sponge but it kind of makes a really nice tangy surprise on the top of the sponge and it's very straightforward you can do this in a big mixer like me or you can do it with just a regular whisk or even a hand whisk and electric

Hand whisk I'm gonna start by putting my cream cheese in the bowl I've got 285 grams of cream cheese and then I'm gonna add 60 grams of caster sugar and then one large free-range egg and then lastly I'm going to add a quarter of a teaspoon

Of vanilla and then that needs to go on to the mixer or if you're just whisking it under your hand and using a balloon whisk attachment I'm just going to beat that together for a few minutes actually until it becomes quite pale and thick

And it does take about four or five minutes all right that's been or whipping up for about five minutes and it is got much much thicker it's almost like thick

Custard at the moment hmm so I'm just gonna pop that into a bowl because we're not gonna use it yet but before I put it into the fridge I'm going to add the last ingredient which is chocolate chips and I've got 25 grams

Of chocolate chips I'm just gonna fold those through and then once all your chocolate chips are nicely incorporated you can then cover that in cling film and just pop that into the fridge for later okay so now it's time for the

Chocolate cupcake batter now I have tried this recipe using my regular chocolate batter but it's a little bit runny and what happens when I put the cheesecake mixture it is that it kind of mixes in a little bit too much so I went

About looking for a kind of sturdier thicker batter so that that didn't happen and you had those separate separation between the cheesecake and the batter the sponge so with that in mind I'm gonna start mixing my wet

Ingredients together so I've got 200 milliliters of just boiled water and I'm going to add that to 80 milliliters of vegetable oil and then add one tablespoon of apple cider vinegar which has got a really lovely flavor and a bit

Of a tang to it and a teaspoon of good quality vanilla extract and then give that a little mix with a whisk and because there's not really much going on in there do much it's not has changed much at all but then over the top of

That directly over top using a sieve I'm going to put my dry ingredients I've got 220 grams of plain flour and then the same weight 220 of caster sugar and then 35 grams of good quality cocoa powder and that is Dutch processed if anyone's

Wondering and I've also got a teaspoon of bicarbonate of soda and half a teaspoon of salt and then just mix that together until it's all smooth you'll see that it is quite a sort of it's runny but it's

Quite sticky if it seems really liquidy just leave it for a few minutes maybe even put it in a fridge just to not firm up but just thicken up a little bit that looks pretty good to me you know I'm gonna transfer my butter into a jug

Because it's very very difficult to get this out neatly and I have my cupcake tray already lined with paper cases and this actually will make more than 12 maybe somewhere nearer 16 or 18 so have a spare tray knocking about and I'm

Going to pour the batter into the cases but only halfway up there's a little bit less than I would normally do that's one trade done now I just need to put the cheesecake bit onto the chocolate bit so I'm gonna use a tablespoon measure just

So that it's an even amount on each one and I'm gonna scoop and put it directly onto the batter great so I've got a little bit of cheesecake left over for my extra cupcakes but I'm just gonna go ahead and bake these and these need to

Be baked at 170 degrees C for around 18 to 20 minutes and I would recommend putting a skewer inside because because of the Cheesecake bit on top it's gonna be difficult to get a touch test because

It's not exactly gonna spring up so get your skier without while my cakes are bacon other and I'm gonna get on with making the decoration which is just gonna be really simple white and dark chocolate shards so I've actually

Already melted some white chocolate and some dark chocolate just about a hundred grams of each if that to be honest I haven't added any super white to make the white chocolate whiter just because there's when you need to on this cake

But if you want to do that go right ahead and and yeah all I need to do here is pour my dark chocolate onto a Silpat or if you don't have a Silpat you can use like grease proof paper but just make

Sure it's on a tray or baking sheet or something like that so you can move it around easily I'm gonna spread that out just a little bit not too much but just just to kind

Of thin it a little bit and make it a neater shape and then with my white chocolate I'm just going to kind of put a couple of dollops on it and wheel it about with a skewer looks pretty wiggled to me so now I'm just going to tap it

Onto the worktop just to flatten it out and get rid of any air bubbles as well okay that looks pretty flat to me so I'm just gonna pop this into the fridge just for a couple of minutes I don't want to make it super

Duper hard I just want to firm it up a little bit so I can score it so this has had a couple of minutes in the fridge and it's still bendy but it still got a little bit of stick to it

Which is good because I'm also going to jazz this up with a bit of gold leaf before I do just a little scoring will make it a lot easier to break up when it's completely set

So now that I've scored it before I put it back into the fridge like I said I'm gonna jazz it up with some gold leaf now gold leaf you can buy this online and it needs to be food grade from the gold leaf obviously

Because you gonna eat it and it is very tricky to work with it's the lightest stuff in the land lighter than feathers and so I've got a couple of paintbrushes here just to pick it up in little pieces and put it onto my chocolate the

Chocolate because it hasn't completely set still and ever so slightly tacky and so it's sticking really easily to the chocolate but I'm just kind of pushing it into place gently with the paintbrush

It's very tricky stuff to work with gold leaf now make sure when you are using your gold leaf don't let anyone blow anything or sneeze or walk past that speed or anything otherwise your gold leaf is gonna just blow like the shot

But I have done my bit I've used one sheet of gold leaf so this is a very expensive bit of chocolate marble and it's basically set now and but if yours hasn't set just whack it back in the fridge until your kids already spec rate

so that's my chocolate shards ready to use at the end but I'm going to decorate them and I'm gonna be using cream cheese icing both in plain and chocolate flavors and I have done a very expensive

Cream cheese icing masterclass video so I'll put the link to that and the description box below and you want to make half batches of each of the flavors so the plain one and the chocolate one all the ingredients are in the

Description box for that video so go and check that out and I'm going to do a two-tone icing and I'm going to start by putting my icing into your cling film roll

So when you put your and cling film rap with both of your items in and put it into your piping bag just make sure that it's coming out with both flavors in so now I'm just gonna get my daiquiri to my cupcakes I already look really awesome

But obviously very expensive gold-flecked chocolate shards so I'm going to decorate them with some of these as well and there is the complete black bottom cupcake with its delicious gold-flecked shards on top and this is a

Very very tasty cupcake if you've never made this before then I am excited for you it's got a really nice mixture of sweet and tangy with the cream cheese cheesecake things going on as well so please make sure you take a picture of

Whatever you've baked put it on Instagram use the hashtag cupcake Gemma see it I will be back this Sunday with a bake along because it's been a while and you guys have been missing it apparently

So it's gonna be a baker long and Instagram already has the shopping list so go and check that out so you can get ready and next week we're gonna have another masterclass but this one is going to be how to bake the perfect

Cupcake because I know a lot of you struggle and I get lots and lots of questions about why your cakes have done this and why they've done that so I'm going to break it down for you and hopefully unsolicited questions so I

Will see you then in the meantime enjoy these guys because they are well knife

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