No bake chocolate truffles are perfect for a holiday platter or to fill in the holes on your cookie tray. Using this super simple hack, you’ll have the best chocolate truffles in no time at all!
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No Bake Chocolate Truffles
Easy Chocolate Truffles only use 4 ingredients, including sweetened condensed milk, to make a rich, decadent dessert. Roll them in chocolate sprinkles, powdered sugar or cocoa for the the finishing touch!
Two Types of Truffles
The way I see it, there are two types of truffle recipes in this world. The old fashioned, difficult way and the easy, new age way.
It is very similar to comparing no churn ice cream to ice cream maker ice cream. The result is slightly different, they both taste delicious, but one requires slightly more time and work.
Old fashioned truffles recipes will have you using heavy cream, often coffee or flavored liquor and corn syrup. This easy chocolate truffle recipe uses condensed milk. Sweetened condensed milk, to be exact.
It is an easy little hack that cuts down on the probability of error and makes the whole process much simpler. You can still roll your truffles in whatever your heart desires.
What to Roll Them In
Some of the most popular are powdered cocoa, chocolate sprinkles and powdered sugar, but don’t limit yourself. Change it up and use flaked coconut, toasted nuts or spices like cinnamon and nutmeg.
Easy chocolate truffles are the perfect treat to bring to a potluck or party. They fill awkward holes on any cookie tray and are the ultimate treat for both Christmas and Valentine’s Day.
If I had the time and energy, I’d give Godiva a run for their money. LOL.
Some questions you might have about chocolate truffles:
What is a chocolate truffle? Not the fungus you find in the ground! LOL. A chocolate truffle is a little ball made of fudgy, rich chocolate and rolled in even more goodies.
How do you store chocolate truffles? Chocolate truffles can be stored at room temperture for a few days in an airtight container, but up to 2 weeks if kept in the refrigerator.
Allow time for them to come up to room temperture if you do refrigerate them. Chocolate truffles can also be frozen and served at a later date.
Can I make my truffles in the microwave? You can, but be very careful, it is easy to burn the chocolate. I recommend keeping a very close eye on a heavy bottom saucepan or using a double boiler.
Homemade Nutella brownies are made in one bowl. With 7 simple ingredients and in less than 1 hour you can enjoy a piece of this delicious brownie recipe!
Easy Chocolate Truffles only use 4 ingredients, including sweetened condensed milk, to make a rich, decadent dessert. Roll them in chocolate sprinkles, powdered sugar or cocoa for the the finished touch!
Prep Time10mins
Cook Time20mins
Cooling Time1hr
Total Time40mins
Course: Dessert
Cuisine: American
Keyword: easy chocolate truffles, truffles with condensed milk
In a heavy saucepan combine sweetened condensed milk, chocolate chips and 1 teaspoon butter. Melt over low heat, stirring constantly.
Continue to heat over low-medium heat until thick and glossy. Be patient, chocolate needs to be heated gradually. If you increase the heat to speed things up you can end up with lumpy, burnt chocolate. Heating process will take approximately 15-20 minutes. Chocolate will be thick and start to easily peel away from the sides of your saucepan.
Coat a glass baking dish or pie plate with cooking spray. Spread the hot chocolate mixture into the bottom and allow to cool to room temperture.
Place the ingredients you plan to roll your truffles in into small bowls nearby.
Using your hands, form into 1 1/2 inch balls and immediately roll in sprinkles, cocoa or powdered sugar. You might have to pack down the sprinkles a little, they don’t tend to stick as well.
Truffles can be stored in the refrigerator, but will get pretty hard, so give them time to come up to room temperture before serving.
If you’ve tried this recipe, come back and let us know how you liked it!
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!
Ten minute rocky road fudge is made super fast in the microwave and with only 5 ingredients. A family favorite loaded with rich chocolate flavor, walnuts, fluffy marshmallows and a sprinkle of sea salt; these won’t last long.
Why aren’t you on the way to the kitchen now to make some? There are two ways to make fudge: the candy thermometer/double boiler way and the microwave way. They aren’t only for the holiday season, they are for year round. They also make a great gift!
While I do like making gourmet fudge blends the old fashioned way, I also like having the quick and dirty option for creamy chocolate fudge, or in this case, rocky road. Like rocky road ice cream, but in rich chocolate fudge.
What's In This Article
Old Fashioned vs Sweetened Condensed Milk
Old fashioned fudge uses cream and sugar and can be fairly tedious to make. It requires using a candy thermometer, steaming out just the right amount of water and getting the sugar to exactly the right temperature to result in smooth, rich fudge. Most people have problems with brittle, dry fudge or the opposite, it doesn’t set at all.
But sweetened condensed milk fudge takes out all the guesswork. This is an easy fudge recipe, and in this case, also the time and dishes. The moisture is already evaporated and diary and sugars combined in one handy can. All you need to add is the flavor.
This recipe uses chocolate, which is the most popular flavor of fudge, but actually fudge just means made with cream and sugar, not necessarily chocolate.
What is Rocky Road?
After the Great Depression, Dreyers (yes, the ice cream people) named their favorite blend of chocolate, walnuts and marshmallows after the long, hard road of rebuilding the country. Since, the type of nuts used has changed, sometimes being almonds and other times walnuts.
I prefer walnuts. Another little nugget of trivia, I used to work for Dreyers when I got out of college! Although on the East coast it is known as Edy’s.
Ingredients
Other than the sweetened condensed milk, most of these simple ingredients are pantry staples. If this is the only ingredient you are missing, make your own!
Sweetened Condensed Milk– This product is commonly used to make dulce de leche, but the properties are basically scalded milk with the water evaporates out and sugar added and dissolved. The result is a rich and thick syrup that is useful in many sweet goods.
Semi-Sweet Chocolate Chips- Semisweet chips have less sugar, so the fudge isn’t overwhelmingly sweet. You can use milk chocolate chips, but they will be sweeter. Dark chocolate is also an option.
Vanilla– Vanilla extract adds richness and sophistication to many baked goods, or in this case, microwaved goods.
Walnuts– A staple in any rocky road recipe, they add crunch and earthy undertones. You can swap these out for another nut like pecans or almonds. Salty peanuts are another good pick, but omit the additional flaky salt.
Mini Marshmallows– Full size can also be used, but you’ll just have to more cutting to get smaller pieces. Miniature marshmallows can still be halved. The best way to do this is with kitchen shears.
Flaky Sea Salt- I love a sweet and salty treat, but feel free to omit this if you don’t crave it like I do. This French Fleur de Sel is my go-to.
Make It!
Making this easy sweetened condensed milk fudge is super easy. Just microwave, spread, add the toppings and set.
Line an 8×8 or 9×9 square pan with parchment paper or wax paper and coat with cooking spray. This helps to release it without being sticky. Unsalted butter is an alternative to spray. A smaller pan will make taller pieces of fudge. You can use a larger pan, but they will be much thinner.
In a microwave safe bowl, combine the sweetened condensed milk and chocolate chips then microwave on high for 5 minutes.
Remove and whisk vigorously, adding the vanilla to the chocolate mixture. At first, it will seem a little chunky, but it should smooth out. If there are still small chunks in the fudge mixture (lower wattage microwave), return to microwave for 30 seconds at 50% power and stir again. Do not overcook or else the chocolate will get cakey and weird.
Fold in most of the walnuts (reserving about 2 tablespoons) and spread evenly into the prepared baking dish while still hot. Press the marshmallows and remaining walnuts down light into the top of the fudge. The powdered side of the chewy marshmallows won’t stick well, but press down on the tacky cut side.
Place in the refrigerator to set for an hour and then cut into 16 small squares.
Stovetop Option
While the microwave certainly makes this easier, you can make it on the stovetop.
Place the condensed milk and chocolate chips into a medium saucepan or double boiler over medium heat.
Stir continuously with a wooden spoon (less sticking with wood) until the mixture it fully blended. Remove from the heat and stir in the vanilla and most of the walnuts, reserving a few tablespoons.
Pour into the prepared pan and top with remaining walnuts and cut marshmallows. Sprinkle with flaky sea salt while still tacky.
Place in the fridge to let it set for an hour. Cut and serve!
How to Store Fudge
While most people refrigerate fudge, it is best stored at room temperature. Other than setting, sitting in the fridge will dry it out faster. It is also recommended to be eaten at room temperature, so you’d need to remove it ahead of time and risk sweating.
Store fudge in an airtight container, separating fudges squares by parchment paper or aluminum foil. You can also put pieces in paper cupcake liners to make them look pretty and prevent sticking.
Can You Freeze Fudge?
Homemade fudge is freezer friendly, making it a great item to make ahead and freeze for cookie trays and the holidays. Wrap fudge well in freezer paper, aluminum foil or plastic wrap and place in an airtight freezer bag or airtight container. Remember, air is the enemy.
In a standard freezer, fudge will last about 3 months. In a deep freezer, you can freeze for up to a year.
There is no better classic fudge recipe than this Christmas Fudge! Basically an almond fudge topped with festive sprinkles, it's perfect for cookies trays!
Line an 8×8 or 9×9 square pan with parchment paper and coat with cooking spray.
In a microwave safe bowl, combine the sweetened condensed milk and chocolate chips. Microwave on high for 5 minutes.
Remove and whisk vigorously, adding the vanilla. If there are still small chunks, return to microwave for 30 seconds.
Fold in most of the walnuts, reserving about 2 tablespoons, and spread into the prepred pan while still hot. Top with the marshmallows and remaining walnuts, press down lightly into fudge mixture.
Place in the refrigerator to set for an hour. Cut into 16 small squares.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!
It is so easy to pick up a tub of chocolate frosting at the store, but is it really the best? I know it isn’t and you know it isn’t, but this recipe for Chocolate Frosting IS!
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This Easy Chocolate Frosting is perfection! It is light and fluffy and has the perfect chocolate touch! I use it on anything that calls for frosting.
Every home baker, or even cook, should have a Classic Buttercream and Chocolate Icing recipe in their repertoire. From there, the additions of flavors are endless.
Add lemon, mocha, raspberry or sprinkles for a fabulous Fun-fetti cake. Fresh fruit, food coloring, you get where I am going with this.
I am also going to burst your bubble on how to make chocolate frosting. Most of them use both butter and shortening.
It sounds gross at first, but even your most beloved bakeries are using the same recipe, or some variation of it. It is one of those things that you just do, don’t overthink it and don’t ask too many questions.
Just go on pleading ignorance, I won’t tell.
Then use your new favorite chocolate frosting on anything you please. Cookies, cakes, cupcakes.
Or, if you are like me, keep a little container in the far depths of the fridge and grab a spoonful for yourself every once and awhile. I also enjoy raw cookie dough.
The Ultimate Slutty Brownies are layers of chocolate chip cookie dough, brownie, Oreo cookies, caramel and sea salt. The perfect decadent, sweet and salty easy dessert recipe.
Desserts for one don’t get easier than this edible sugar cookie dough. With only a few ingredients, it’s an easy dessert when you need a little pick me up!
Tools for making frosting:
Stand Mixer– I lived for years without one and I can tell you with 100% confidence that life with one is easier and it is worth the investment.
Offset Spatula – The best way to spread melted chocolate and frosting!
Pastry Bags– Use pastry bags for desserts, but also sauces and artistic touches on plating!
Frosting Tips – It is great to have a variety of frosting tips, not just the usual. Buying one can cost $3, so spring for a few extra and get the whole set.
This Easy Chocolate Frosting recipe is perfection! It is light and fluffy and has the perfect chocolate touch! I use it on anything that calls for frosting.
Place butter and shortening into a large mixing bowl or bowl of a stand mixer. Whip until blending thoroughly.
Add vanilla, melted semi-sweet chocolate and powdered sugar, mix. If needed, slowly add additional heavy cream, milk or water until the frosting is a spreadable or pipe-able consistency.
If you’ve tried this recipe, come back and let us know how it was!
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!
Why is this the best brownie recipe ever? Simple. It is an easy recipe for basic, fudgy and deliciously chocolate brownies. Homemade brownies are easy… after you find the right recipe.
What's In This Article
Best Brownie Recipe
While cooking is more of an art form, baking is chemistry. I’m a not a chemist, so I generally need to start off with a base recipe for brownies and other baked goods. When doing my research, I came across some pretty interesting recipes.
Some folks might like a cake-like texture, I prefer a half baked, gooey, fudgy homemade brownie. Something with loads of real chocolate flavor and that makes me lick my fingers when I eat it. Total decadence.
The best brownie recipe ever was developed after my sister gave me a new baking cookbook and Fleur de Sel for Christmas a few years ago. And these are some seriously fudgy ones.
Salted Caramel Topping
I became obsessed with salted caramel on everything and basically any dessert that was both sweet and salty. After 13 attempts, I finally landed on the the best brownie recipe ever.
Less flour will produce a less cake-like brownie, if you want chocolate cake, make a chocolate cake!
Bakers chocolate versus powdered cocoa makes for a more moist brownie because of the oils it contains, where as cocoa is dry so you’d have to add more fat elsewhere.
Do not under bake- then you are just eating brownie batter, which is fine, but no need to bake it at all then! But don’t overbake either. Use the toothpick test to make sure they are cooked.
Ingredients
Brownie ingredients are pretty simple and straightforward. Most are pantry staples, which means you can make these whenever you’d like!
Unsalted butter- if you use salted, omit additional butter. Too much salt in baking can dry out the finished product.
Unsweetened bakers chocolate (not unsweetened cocoa powder)- This comes in a bar form and will need to be melted. It makes brownies moist and rich without the risk of drying them out but keep the rich chocolate flavor.
WhiteSugar– Since the chocolate is unsweetened, sugar is used to make them into the dessert we all know and love.
Dark brown sugar– gives a deeper molasses flavors and aids in the fudginess, you can also use light brown sugar. This is a secret ingredient not used in many brownie recipes, but gives ours an edge.
Vanilla Extract– The most common of flavorings to balance out the flavors. Almond extract can also be used. Use a good quality and not imitation or clear vanilla.
Eggs– Provides structure and contributes to the texture. We always assume you are using large eggs. Even using an extra large egg in a recipe such a brownies can result in a different texture.
All-Purpose Flour– Provides structure and loft. We have not tested this recipe with flour alternatives. If you have, please leave a note in the comments. There is no reason why it shouldn’t work with GF flours that use a 1:1 ratio.
Baking Powder– Our leavening agent, this is what helps them rise.
Fine Sea Salt– Salt brings out natural occurring flavors and balances sweetness.
I also drizzled my easy homemade brownies with homemade caramel sauce and a sprinkle of fleur de sel because I am a sucker for anything sweet and salty. Fudge sauce is another fun topping. And of course, you can grab vanilla ice cream and whipped cream to make a brownie fudge sundae.
I don’t recommend doubling this recipe in one pan. Instead, make two batches. They don’t cook right if doubled.
Preheat the oven and prepare a 9×9 baking dish. I find a glass pan works best. You can also line it with parchment paper for easy clean up.
In small saucepan, melt the butter over low heat. Add the chocolate with the melted butter and stir with a wooden spoon. A wooden spoon is best when dealing with sticky items. After they have melted, set aside.
Sift or whisk together the flour, baking powder and salt in a medium mixing bowl. Sifting is important for two reasons. The first being that it reduces clumps, and thus time mixing. Secondly, it evenly incorporates the baking powder and salt, neither of which you want pockets of in your brownie recipe.
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric mixer, cream together the eggs and both sugars. Most people don’t do this for near long enough. It should take 3-4 minutes and adds air into the mixture, giving the cooked brownies more height. It needs to be done at this stage because overworking after the flour has been added can have the opposite effect and result in dry and brittle brownies because the gluten over activates.
Mix the melted chocolate mixture into the wet ingredients until fully blended. In 2-3 increments, add the dry ingredients. Do not over mix.
Spread the brownie batter evenly into the baking pan. Give it a few taps to release air bubbles and help the batter settle.
Cook for 35-40 minutes. When the brownies begin to pull from the sides and and it passes the toothpick test, remove from the oven and allow to cool completely. I like to set mine on a wire rack so air can circulate around the whole pan. If you want slightly more well done brownies, cook for another 2-3 minutes until they have crackly tops.
After brownies have cooled cut into 9-12 squares using a plastic knife or a metal knife, but wiping it clean between each cut to get nice, clean cuts.
If desired, top with caramel and salt and enjoy your best homemade brownies.
Variations
I encourage everyone to customize recipes! Try one of these to take these gooey brownies to the next level.
Fold in 1 cup chocolate chips, peanut butter chips, caramel chips or white chocolate chips
Stir in 1/2 cup chopped nuts like walnuts or pecans.
Top with candied nuts after baking.
Swirl 1/2 cup peanut butter into the batter.
Tips for the Best Brownies
Use good quality ingredients. Good food comes from good quality. Don’t skimp on the butter, baker’s chocolate or vanilla here.
Cream It Well– Most bakers don’t actually cream ingredients well. Creaming should take 3-4 minutes and make for a nearly smooth texture. Make sure you take the time to do this with your eggs and sugar.
Sift– Sifting is another step commonly avoided. Sifting allows all of the ingredients (particularly salt and the leaveners) to evenly distribute within the batter so you don’t have any weird pockets and they bake evenly.
Don’t Over bake– Take the brownies right before you think they are done, not after. You’ll get the fudgy center you are looking for.
How to Make Cake-Like Brownies
Making cakey brownies can happen with any recipe. All you need to do is add one more egg than the recipe calls for.
Storage & Freezing
Brownies are best stored at room temperature in an airtight container. Like most baked goods, they are best within 2-3 days.
If adding caramel topping, wait until you are ready to serve. If longer than 3 days, give them a quick whirl in the microwave for 10 seconds to soften.
Also, did you know you can freeze brownies? MIND BLOWN, I know! Yep, slice them and put them in individual plastic baggies and there you go” brownies on demand.
How to Keep Brownies Soft
Another quick hint for keeping your brownies fresh and moist, wait to drizzle with caramel and salt until ready to serve, take a few slices of plain white bread and set them on top of the brownies, cover tightly.
The moisture in the bread will keep the brownies fresh until you are ready to serve them.
There is no better gooey brownie recipe than these Pumpkin Cheesecake Brownies! Fudgy brownies, pumpkin cheesecake and a gooey layer of chocolate.There is no better gooey brownie recipe than these Pumpkin Cheesecake Brownies! Fudgy brownies, pumpkin cheesecake and a gooey layer of chocolate.
Triple Chocolate Cookie Cheesecake Bars are a bar with brownie cake mix base, chocolate cheesecake center and milk chocolate topping, this easy bar recipe will please any chocolate lover!
Preheat the oven to 350°F. Line a 9×9 baking pan with parchment paper or coat with cooking spray. Set aside.
In small saucepan, melt the butter over low heat. Add the chocolate and stir with a wooden spoon until fully melted. When melted, set aside.
Sift or whisk together the flour, baking powder and salt in a medium mixing bowl. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, cream together the eggs and both sugars, beating until light and creamy. Add the vanilla.
Mix the melted chocolate mixture into the wet ingredients until fully blended. In 2-3 increments, add the dry ingredients.
Spread the brownie batter evenly into the pan.
Cook for 35-40 minutes. When the brownies begin to pull from the sides and it passes the toothpick test, remove from the oven and allow to cool completely.
After brownies have cooled cut into 9-12 squares using a plastic knife or a metal knife, but wiping it clean between each cut. Drizzle with caramel and sprinkle with salt, optional.
If you've tried this recipe, make sure to come back and leave us a comment or a quick star rating!
Notes
I don’t recommend doubling this recipe in one pan. Instead, make two batches. They don’t cook right if doubled.
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!
Whatever you call these – black bottom cupcakes, black bottom muffins or cream cheese cupcakes – the end result is the same…they’re absolutely delicious!
These are great for a Sunday dinner, bake sales, pot lucks and more. They are a classic old-fashioned recipe that everyone enjoys.
What's In This Article
What are Black Bottom Cupcakes?
Black Bottom Cupcakes are a tasty dessert combination of chocolate and creamy cheesecake filling. The base falls someplace between chocolate cake and fudgy brownie, making the texture of the sponge layer and the creamy cheesecake a match made in flavor heaven.
Many, like these, are also dotted with mini chocolate chips. And some go a step further with a dollop of cream cheese frosting.
Although they are now found all over the states, these moist cupcakes originated in Baltimore, Maryland, where I currently reside. Baltimore has long had an obsession with black and white confectionaires, as evidenced by the Black & White Cookie and also the Berger cookie.
What You’ll Need
With the exception of cream cheese (for some), the ingredient list is pretty simple and full of pantry staples. This is a classic recipe, you can make all sorts of customizations including mini cupcakes.
All-Purpose Flour– We have not tested this recipe using alternative flours, however it should work for 1:1 ratios for baking. Alternately, you can use the same amount of self-rising flour and omit the baking soda and salt.
Baking Soda & White Vinegar– I am listing these two together because they go together even though vinegar seems like an odd ingredient for a sweet recipe. Baking soda is a leavening agent, meaning it creates little pockets of carbon dioxide, making baked goods fluffy and tall. Vinegar helps to activate it even further and balances the other sweet flavors for a well-balanced taste. Some recipes call for apple cider vinegar, which is a fine swap.
Salt– In most baking, salt brings out naturally occurring flavors and also balances the sugar. In this case, it enhances the cocoa and vanilla.
Unsweetened Cocoa Powder– This is what gives the base rich chocolatey flavor. Make sure to use a good quality cocoa powder that hasn’t already been sweetened, otherwise they will be off-the-charts sweet!
Sugar– This is a dessert.
Egg– Many black bottom cupcake recipes don’t use egg in the cake base, but I like mine to be a little more like a cake than a brownie. You can omit the egg in the chocolate batter and you’ll have more of a fudgy brownie base. However, it is needed in the vanilla cheesecake in order for it to cook properly.
Coffee– I know it sounds odd, but I promise they will not taste like coffee (or mocha since we are pairing them with chocolate). Coffee enhances anything chocolate flavored, which is why you’ll commonly see it or espresso added to cake mixes and brownies. Use a decaffeinated version if serving to the littles and not wanting them up all night long. Water can also be used.
Vegetable Oil– Or any other neutral oil like avocado oil, canola oil or a blended oil.
Vanilla Extract– Rich and homey, not many baked goods are made without it! Almond is also a great substitution.
Cream Cheese– Go full fat for the creamiest black bottoms.
Mini Chocolate Chips– Minis are best for the ratios and size of the cupcakes. I like to fold some in the batter, but also sprinkle a few on top before baking for good measure. They can also be omitted or swapped for regular size chocolate chips, peanut butter chips, toffee bits or dark chocolate chunks (although I’d coarsely chop these up a bit).
In addition to the ingredients, you’ll also need oversized cupcake liners. You can use the standard ones, but you might end up with some overhang, also known as muffin top. These bakery style liners (also known as tulip style) are the perfect size and the ones used in the photos.
How to Make Black Bottom Cupcakes
Here are the instructions to my famous black bottom cupcakes recipe.
Preheat the oven and line a standard size muffin tin (12 wells) with large or oversized paper liners like these tulip liners.
For this next step, I like to a large 8-cup measuring cup for making the chocolate batter instead of a stand mixer. The reason being is that over mixing can make these dry and unpleasant, making the batter by hand prevents them from being overmixed and drying out. The pourable spout is great for pouring into the wells. You can also use a mixing bowl with a spout just the same or a large bowl.
Sift together the flour, baking soda, salt and cocoa- these ingredients tend to get stuck in little balls and need to be broken down and evenly distributed. Whisk in the sugar last because these grains are usually too big to fit through the fine mesh of a sifter.
Whisk the wet ingredients )egg, coffee/water, vegetable oil, vanilla and vinegar) into the dry dry ingredients until just mixed. Do not overmix. Next you’ll set this aside so the baking soda and vinegar can activate and bake little bubbles, much like letting pancake batter rest. The batter is fairly thin, this is normal.
While it rests, make the cheesecake filling in a separate medium bowl. Beat the cream cheese on medium speed until smooth so it isn’t lumpy. This takes 2-3 minutes, so be patient and it is easiest to use an electric mixer or a stand mixer with the paddle attachment.
Add the sugar, vanilla and egg until fully incorporated and glossy. Fold in 1/2 cup of the mini chocolate chips by hand so the beater doesn’t mix them into tiny bits. Reserve the rest of the chips for topping.
Evenly divide the cupcake batter between the muffin cups and then top with the cream cheese mixture in the center of each cupcake, which is a heaping tablespoon per well. Sprinkle with the remaining chocolate chips. Be careful and know that the wells will be full. This is normal.
Bake until the tops spring back slightly, but are not brown.
Turn off the oven and crack the oven door for 10-15 minutes. This will hopefully prevent them from deflating too much, which is actually pretty normal and standard. They will still taste good!
Remove and cool fully before serving. Setting the whole muffin pan on a wire rack helps air circulate around and cool faster.
Storage & Freezing
Because black bottoms are technically a cheesecake, they do need to be refrigerated. They are best enjoyed within a few days of baking. Store in an airtight container.
But they are also very freezer friendly. Wrap them individually or in a large plastic bag and freeze for up to 6 months. Defrost at room temperature for 15-20 minutes.
Cookie Dough Stuffed Cupcakes are vanilla cupcakes stuffed with edible cookie dough and topped with whipped chocolate frosting. You won’t beleive how easy these are to make!
Preheat oven to 350°F. Line a standard size muffin tin (12 wells) with large or oversized cupcake liners. Set aside.
In a large bowl or an 8-cup measuring cup, sift together the flour, baking soda, salt and cocoa. Whisk in the sugar.
Whisk the egg, coffee/water, vegetable oil, vanilla and vinegar into the dry dry ingredients until just mixed. Do not overmix. Set aside for 10-15 minutes.
Vanilla Cream Cheese Batter:
In a separate mixing bowl or bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, approximately 2-3 minutes.
Add the sugar, vanilla and egg until fully incorporated and glossy. Fold in 1/2 cup of the mini chocolate chips by hand.
Evenly divide the chocolate batter between the wells. Evenly divide the cream cheese mixture to each well. Evenly divide the remaining 1/4 cup of mini chocolate chips between each cupcake. Wells will be full.
Bake for 20 minutes, or until tops spring back slightly. Do not allow to brown. TUrn off the oven and crack the oven door for 10-15 minutes.
Remove and cool fully before serving or transfering to the refrigerator for storage.
If you've tried this recipe, come back and let us know how they were the star ratings or comments.
Jessica the mom, wife and food lover behind Savory Experiments. She is obsessed with butter, salt and bacon and spends all her time in the kitchen and behind a camera. Jessica is a contributor to PopKitchen by Parade, Better Homes & Gardens, The Daily Meal Food + Travel and more!
They look deliscious!!!!