Comments on: black-bottom cupcakes

By: Sarah

Sarah — Wed, 04 Nov 2009 03:36:51 +0000

I brought these cupcakes as my birthday treat in school when I was little. Wonderful memories!

I just made these (full sized) and, while they turned out pretty well, I didn’t keep them in the oven long enough. I baked for 27 minutes, and was nervous of overcooking so I took them out. But they weren’t quiiiite done, still a little runny on the inside even after cooled. So make sure the center really springs back when poked to determine doneness!

By: Lauren

Lauren — Fri, 23 Oct 2009 22:21:11 +0000

These look amazing. I’m going to try making them with chunks of snickers in the cheesecake.

By: Julie

Julie — Sun, 06 Sep 2009 19:01:28 +0000

These are sooooo good! I just made them last night and we ate about half of them straight out of the oven (I only had one, I swear! There were 3 teenage boys in the house!) They were infinitely better after we chilled them. They’re gone now but I’m already getting requests to have these again.

The only change I made to the recipe was to cut the vinegar back to 1/3 tablespoon. I hate vinegar and was afraid of having too much of the taste but I didn’t taste it at all and I think it added something to the chocolate cake. I wouldn’t put more in, but I wouldn’t leave it out completely either. (IMHO)

Thanks for the recipe!

By: Mindy

Mindy — Tue, 25 Aug 2009 01:41:32 +0000

To put it simply, I <3 these… so much that I’m posting my first comment after trying out several of your recipes. My mom used to make them when I was little using cake mix and chocolate chips, but your recipe is so easy and delicious it’s become my new favorite dessert to share with folks (and makes enough to leave a few at home for not sharing). The only thing I’ve added is a fresh raspberry (or 2) to the top for decoration (and of course more tastiness).

By: Lauren (UK)

Lauren (UK) — Tue, 18 Aug 2009 11:46:56 +0000

I had a vat or so of cream cheese to use up (follow some panic-buying for a frosting recipe last week) and made these last night in my new and adorably tiny miniature sillicone muffin cases. They were absolutely delicious, and utterly worth it, despite the faffing around with a piping bag required. I sprinkled a few white chocolate chips on top too, just for extra sugar and calories, and they went down a storm (i.e. my boyfriend had three for breakfast).

By: MBT

MBT — Fri, 31 Jul 2009 18:13:03 +0000

just in case others have the same question as me… mini cupcakes in my oven at 350 F took somewhere between 12 and 14 minutes

Deb, they are delicious – although so far I have at least 48 minis with more batter and filling waiting for the tray to be ready

I’m having a very smittenkitchen birthday tomorrow: made these and the cheese straws, tomorrow I’m making the roasted red pepper white bean dip (I’m going to try it with roasted garlic), and the black bean confetti salsa. thank you!

By: deb

deb — Thu, 30 Jul 2009 14:06:25 +0000

I don’t remember — but just check on them early and often and you won’t have any burnt cakes.

By: MBT

MBT — Thu, 30 Jul 2009 14:05:02 +0000

I know this is over two years late, but if you still check… what was the cooking time for the mini cupcakes – I don’t know how to adjust times AT ALL.

The bf just got me a kitchen aid (it’s bright green – I’m in love) for my birthday and I think I might need to break it in immediately.

By: tory

tory — Wed, 10 Jun 2009 01:15:46 +0000

I’m not very good at baking, so I figured I’d screw up something as fancy as a black-bottom cupcake for sure. I was feeling adventurous this weekend, though, so I gave this recipe a try. PERFECT! I made the full-size cupcakes, and just dolloped the filling in with a rubber spatula. I think these are even better than the local coffee shop, and I’ve gotten rave reviews from the (few) people I’ve shared them with. The most surprising thing is that they weren’t actually that much work! (I’m pretty lazy, one of the reasons I’m not a good baker.)

I may have used the wrong kind of cocoa powder (the recipe says “not dutch process” and mine said it was alkalized, and i think that means the same thing.) It didn’t seem to matter though – google tells me it matters more the other way around (you do NOT want to use “natural” when the recipe calls for dutch process.) Something to do with acid/base reactions, which I assume is why there is vinegar in the recipe for this one.

By: Kristen

Kristen — Sun, 03 May 2009 16:33:15 +0000

I used a ziploc bag to inject the cream cheese and then i topped with chocolate sprinkles. SO cute and delicious.