Black Bottom Cupcakes
Total TimePrep: 20 min. Bake: 20 min. + cooling
I made these cupcakes. They are outstanding...I didn’t use the topping...I feel it’s too many textures. I also substituted the water for black coffee. The coffee enhances the chocolate . If it sits in the fridge for a couple of days, it will taste even better!
Have been making these for almost 40 years and they are always a hit! I have substituted light cream cheese at times, have not added any extra sugar on top, occasionally added nuts. Might try subbing chocolate balsamic vinegar.These always bring to mind one of my sisters who is no longer with us, was her favorite dessert.??
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I followed the recipe, substituted coffee instead of water, however after I took them out of the oven - the cupcakes formed a hard plastic like outside layer? I don't know if I messed something up, I followed the directions and used aluminium foil cupcake liners. The flavor was ok but the cake batter didn't result in the fluffy devils food cake type of texture I was hoping for.
I’ve been making these for over 50 years (without the sugar and nuts for the topping). The recipe was given to me by a neighbor and she called them “Girdle Snappers”. They are great, no matter what you call them.
These luscious cupcakes taste wonderful and are so moist!!
Amazing! Used namaste gluten free flour blend, and they turned out great. Didn't top with nuts.
Delicious!! My 9 year old daughter made these. She used cherry balsamic vinegar. Yum!! Also used light cream cheese, skipped the nuts and extra sugar. Will definitely keep in the rotation!!
These are great especially when warm and the choc chips are melted! Only thing I did differently was added vanilla to the cheesecake mix and I sprinkled raw sugar on the top of each cupcake. Highly recommend this recipe!
These were a hit! Took them to the cottage last weekend and everyone loved them and asked for the recipe! Will make these again!