Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes. Thanks for the awesome post! i hope you’re able to tweak the recipe to suit you, but i’m sure none of the not-quite-there versions will be inedible…. Lightly spray a (24 count) mini-muffin pan with vegetable spray. Spoon...","url":"https:\/\/www.melskitchencafe.com\/mini-black-bottom-cupcakes\/#mv_create_57_5"},{"@type":"HowToStep","text":"Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. ","position":6,"name":"Bake for 25 minutes, or until the tops...","url":"https:\/\/www.melskitchencafe.com\/mini-black-bottom-cupcakes\/#mv_create_57_6"}],"keywords":" all-purpose flour, apple cider vinegar, bittersweet chocolate, brown sugar, chocolate chips, cocoa powder, cream cheese, egg, granulated sugar, oil, semisweet chocolate, vanilla extract","nutrition":{"@type":"NutritionInformation","calories":"0 calories","carbohydrateContent":"0 grams carbohydrates","cholesterolContent":"0 milligrams cholesterol","fiberContent":"0 grams fiber","proteinContent":"0 grams protein","saturatedFatContent":"0 grams saturated fat","sodiumContent":"0 grams sodium","sugarContent":"0 grams sugar"},"url":"https:\/\/www.melskitchencafe.com\/mini-black-bottom-cupcakes\/"} I’ve made these many times, for many years. 2 ounces bittersweet or semisweet chocolate, coarsely chopped (I just used semisweet chocolate chips and gave them a rough chop) These look so delicious, Tricia, and loved watching your YouTube video . Adore the picture coming out of black too. Pinned! This site uses Akismet to reduce spam. Do you ever forget about old recipes and then one day it dawns on you that maybe your readers would love this recipe too?! Just like baking with buttermilk, vinegar does some amazing magic on these tiny bites. In a small bowl, blend cream cheese and 1/3 cup sugar until smooth. Oh, these are so drool-worthy, Tricia! Fill paper-lined cups about 1/3 full. By using The Spruce Eats, you accept our, Two-Bite Chocolate and Cheesecake Cupcakes (Dairy), Basic Cream Cheese Frosting With Variations. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container. Yeah! Follow @melskitchencafe on Instagram and show me the recipes you are making from my blog using the hashtag #melskitchencafe. Prepare filling and batter as above. So cute and delicious! In a separate bowl, mix together the water, oil, vinegar, and vanilla.Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.