Black bottom cupcakes with cream cheese filling from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 105) by Jessie Sheehan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on August 29, 2024

    These were so good! Super moist, not crumbly and dry at all! I was skeptical first because the dough was so liquid, but they come out perfect. I tweaked them a little bit: halved the sugar in the dough and added one Oreo cookie to each bottom of the muffin pan. Also added the crumbs of the two leftover Oreo’s to the cream cheese mixture. The cookies rose to the top in between the cream cheese and the dough, which also looked nice. My cream cheese mixture was quite liquid too due to cream cheese being different in Germany compared to the US. Mine looked different than in the book, but still good.

  • KCKB on June 27, 2024

    Good chocolate flavor (I included the optional espresso powder) and a very nice, light texture. These remind me of a lighter, fluffier version of a cream cheese swirl brownie our family loves. Suggestion - since a focus of this book is streamlining recipes and minimizing the washing up, I’ll add a detail that can help on that front: in step 4 where it says “Evenly portion the batter among the prepared muffin wells”, you can use the 1/4 C measure from the Dutch cocoa to scoop out the batter. It’s about the right size, will help you get a consistent amount for each cupcake, and already needs washing anyway.

  • Zosia on May 09, 2023

    I've made a few versions of this dessert and thought the flavours of this one were very good: the cupcake was chocolately (I included espresso powder) and the cream cheese was sweet but still retained some tang. The cake portion was light and spongey and while this sounds good, it was almost too delicate for the cheese filling which was quite firm once baked. Smitten Kitchen's recipe is still our favourite.

  • anya_sf on March 03, 2023

    Easy to make by hand and pretty tasty. WIth my cocoa, the volume equated to 36 g (the amount I used), which doesn't seem so much more than 30 g, but is 20% (cocoa is quite light). The filling was rather runny and tended to separate in the cupcakes and consequently got a bit dry; maybe just use an egg white instead of whole egg?

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