Love this. My family has been making the version we got off a bag of C&H sugar for decades. IMO it doesn’t need icing-just sweet, tangy cream cheese filling! Our top tip is to use mini chocolate chips. They seem to make the filling sink down into the cupcake so you get more of a core than a topping.
One of those simple ideas but I have never in my 48 years thought of putting the batter into a cup that pours. I am so doing this from now on, thanks my dear!
Awesome tastes! The only frosting I use for my chocolate cake is lemon cream cheese frosting, it's like tasting the best of both worlds lol. I can't wait to try the black bottom cake
Ok so I just baked these today. And at first I was skeptical because I’m from the U.S. so we don’t measure things like this, so I bought a scale and followed the directions. I was super scared they werent gonna work but they came out AMAZING and I definitely recommend!!
Nice! Great video on so many points, and even with them cupcakes flashin gold like a rapper, the real treasure for me was the cling film wrapped icing. Really cool trick! :D
Jemma you are really the QUEEN when it comes to cupcakes and cake recipes thanks Jemma for such a wonderful and clever recipe keep doing your great work appreciate it Love you Jemma👏👏😘😘😘😘😘😜😜💓💓😋
Hi Jemma ... thank you for sharing this recipe ... I have just made these ... little bit of twist to flour ... I used sorghum and finger millet mix equally Turnout awesome ... thanks again ... please share the vanilla only version for this ...
Yay I’m so happy you uploaded this, will definitely be making these. You inspire me so much, I love taking bits from your recipes and adapting them to my own, so I think I’ll try this with red velvet!!! ❤️
I need Jemma to be my personal baker during exam season to help me destress (and stop me from procrastination and watching her videos while procrastinating!)
Hi Jemma, First, I want to thank you for sharing your amazing (and delicious) recipes! I made these cupcakes yesterday and they were so good, but my cheesecake mixture sank into the chocolate batter. I was wondering why there were no eggs in the chocolate cupcake batter. Thank you so much again for sharing your recipes:)
I grew up in Connecticut and had never heard of these until I went to a school (also in CT) that served them in the cafeteria... One of my favorite desserts there... Theirs had an Oreo cookie on the bottom and no frosting...
Hi...I'm from Michigan. My mom has a recipe a neighbor gave her in the 60's called no frosting cupcakes. It's made the same way except we use a box of chocolate cake mix.
Jemma! I love you're videos, they are so easy to understand and follow. You've inspired me to get back into my baking again but I do have a question. If there a chocolate cake recipe that would be best for stacking cakes. I've seen the videos for the maderia cake and I was wondering if there something similar.
Instead of boiled water, could I use hot coffee? Definitely want to try these. I love chocolate and I know coffee brings it out more, but don't want the texture of my sponge to suffer.
Yes of course, in fact most of my choc recipes use coffee but for this one I just wanted a simpler flavour, but it wouold absolutely work with coffee and would be tasty too! x
Hey Jemma just an idea for a masterclass. Maybe a cheesecake masterclass! Like no bake cheesecake and then bakeable cheesecake and overmixing undermixing and all that. You are literally my idol!!! Thank you so much ❤️❤️🧁
Hello Jemma, because of the different in taste of sweetness in my country and yours so I used your recipe and cut down the sugar level to half, but then I am always in short of 2-3 cupcakes of dozen like yours, which ingredient u suggest me to put instead so I can always have dozen? Thank you a lot
I always use fan assisted/fan forced. If you aren't using that I'd say that you should try top and bottom but increase the temperature bu 15-2- degrees celcius x
Hi Jemma, this looks yummy. A request...Could you please explain how to use oven themometers in tips class and some other baking accessories use methods? Also my cakes bottom are oily and once cakes cool down the top is sticky. I searched internet but did not get a proper answer, could you please help out from your experience? TIA !
Green and Blacks is Dutch processed I believe and that is widely available now. Most cocoa powder is but brands like Bourneville are not. Or you can order online. I use Guittard or Callebaut or, if I'm feeling really flashy, Valrhona x
بارك الله فيك... هلا انا متابعتك من ليبيا احبك واحب وصفاتك انا مدربة كب كيك واعطي في دورات واخذت من وصفاتك وتعليماتك جزاك الله خيرا... يحبونك حتى متدرباتي...مزيدا من التقدم والاجتهاد
I made these the day before I had my daughter! Three weeks before her due date. Was going to have them at an anniversary party for my in-laws, but they ended up getting eaten at church where I left them to go to the hospital. Anyway. Great recipe.
Hi Jemma! I tried making these the other week and it was a major fail. The chocolate layer did not bake and was still runny after it came out of the oven (I baked them for a few minutes longer to see if it helps but it did not). The cupcakes were all sunken in the middle and looked a right mess. The cheesecake layer tasted nice but the chocolate bit was terrible. I followed your recipe to the t except I added approx 80g plain flour and 140 g self raising flour (I ran out of plain flour) and only 1/2 t of bicarb. Any ideas what went wrong?
Please Reply! Hey Jemma, as a cupcake connoisseur, could you give me your advice on this please? I always prefer oil based cake recipes over butter based but for my birthday this Sunday I am gonna make your chocolate chip cookie cupcakes. I have made your recipes before, they are amazing but what I find with this creaming method that the exterior kinda becomes a touch hard but the inside remains quite moist. To avoid that I was wondering if I could use melted browned butter, beat in the eggs and sugar and then just whisk in the flour and levening agent (to avoid too much gluten formation) and create a more liquidy batter keeping the proportions same. Would it still work? Would be very glad if you replied. Thanks a lot
In my experience, it's due to the quality of the paper cases, or it's because of the condensation from the moisture or oil that comes out of the cake against the paper, one trick to prevent it is to remove the cupcakes from the pan after 5 mins of removing from the oven 😊
this is an amazing cupcake, definitely going to try it out.. but where is the ingredient list in the description box below as you would put one in every other videos of yours?
Love this. My family has been making the version we got off a bag of C&H sugar for decades. IMO it doesn’t need icing-just sweet, tangy cream cheese filling! Our top tip is to use mini chocolate chips. They seem to make the filling sink down into the cupcake so you get more of a core than a topping.
One of those simple ideas but I have never in my 48 years thought of putting the batter into a cup that pours. I am so doing this from now on, thanks my dear!
I LOVE that you tell us how many minutes to mix everything for. Thank you
Mrs Jemma,
what a great idea and combination of flavors!
Black bottom cakes you make the rockin world go round 🍰
Awesome tastes! The only frosting I use for my chocolate cake is lemon cream cheese frosting, it's like tasting the best of both worlds lol. I can't wait to try the black bottom cake
Ok so I just baked these today. And at first I was skeptical because I’m from the U.S. so we don’t measure things like this, so I bought a scale and followed the directions. I was super scared they werent gonna work but they came out AMAZING and I definitely recommend!!
Nice! Great video on so many points, and even with them cupcakes flashin gold like a rapper, the real treasure for me was the cling film wrapped icing. Really cool trick! :D
Jemma you are really the QUEEN when it comes to cupcakes and cake recipes thanks Jemma for such a wonderful and clever recipe keep doing your great work appreciate it Love you Jemma👏👏😘😘😘😘😘😜😜💓💓😋
Very nice recipie Jemma! They looks very delicious! Have a nice day! 👍👏🍫
Hi Jemma ... thank you for sharing this recipe ...
I have just made these ... little bit of twist to flour ... I used sorghum and finger millet mix equally
Turnout awesome ... thanks again ... please share the vanilla only version for this ...
Who would dislike this 😒?
Love the flavor combination Jemma 🌺 love from Saudi Arabia 🇸🇦
I LOVE black bottom cupcakes, but I never thought of frosting them. Yum!
Your plastic wrap/cling film trick for a 2-tone icing is pretty neat!!! Definitely gonna try that! ♥
It's so easy!! x
@@CupcakeJemma OMGGGG! U REPLIED!!!!! ★______★
Yay I’m so happy you uploaded this, will definitely be making these. You inspire me so much, I love taking bits from your recipes and adapting them to my own, so I think I’ll try this with red velvet!!! ❤️
That icing trick is just revolutionary!!!
I need Jemma to be my personal baker during exam season to help me destress (and stop me from procrastination and watching her videos while procrastinating!)
Jemma!! Those look yummy. What kind of chocolate and white chocolate is used ? Thanks for Sharing. Can’t wait to try.
Mmmmmmm those cupcakes look sooo gd!!!! I’ve never heard of these cupcakes b4 but I wish I cld just eat them through the video!!!
Hi Jemma, First, I want to thank you for sharing your amazing (and delicious) recipes! I made these cupcakes yesterday and they were so good, but my cheesecake mixture sank into the chocolate batter. I was wondering why there were no eggs in the chocolate cupcake batter. Thank you so much again for sharing your recipes:)
Your channel always made my mouth water with food craving.
This sounds amazingg, been waiting for the notification 😍😍
I’ve never made these before, can’t wait to try! They look amazing🤗x
We usually use brownies with the cream cheese swirl, not typically cake. Its good!
I’m American and I’ve never heard of this. Sounds great though. Will for sure make it.
@@gloriouslyimperfect negative, I'm born and raised in California and I've never heard of them til this video lol
I grew up in Connecticut and had never heard of these until I went to a school (also in CT) that served them in the cafeteria... One of my favorite desserts there... Theirs had an Oreo cookie on the bottom and no frosting...
From VA and never heard of them either
I haven't either (grew up all over the US), but I have heard of black and white cupcakes, so I think it's basically the same thing.
Hi...I'm from Michigan. My mom has a recipe a neighbor gave her in the 60's called no frosting cupcakes. It's made the same way except we use a box of chocolate cake mix.
Looks like chocolate heaven to me
U are so kind hearted jemma. So generous.! Fan of u n westlife too😘😘😘
Jemma! I love you're videos, they are so easy to understand and follow. You've inspired me to get back into my baking again but I do have a question. If there a chocolate cake recipe that would be best for stacking cakes. I've seen the videos for the maderia cake and I was wondering if there something similar.
Aaah I miss the back along videos, yes!! I have my breakfast while watching it ☺️
Instead of boiled water, could I use hot coffee? Definitely want to try these. I love chocolate and I know coffee brings it out more, but don't want the texture of my sponge to suffer.
That's an interesting idea! I wouldn't think it would matter, but I'm no expert. 😂
Yes of course, in fact most of my choc recipes use coffee but for this one I just wanted a simpler flavour, but it wouold absolutely work with coffee and would be tasty too! x
Tres leches cake or tres leches cupcakes please!
I do vote for 3 leches cake!
Owaooo Super video 🤗🤗❤❤😀😀
Yess 🙌🏽 and i will post one soon too, it’s super easy and delicious... one of my favorite cakes I think 😊
She made those already.
houchi69 can you please paste a link? I can only find dulce de leche. Thanks.
This honestly looks so delicious! Keep up the good work!
Love it!! It looks so delicious!! Definitie going to make these someday! Thank you Jemma :-)
Hey Jemma just an idea for a masterclass. Maybe a cheesecake masterclass! Like no bake cheesecake and then bakeable cheesecake and overmixing undermixing and all that. You are literally my idol!!! Thank you so much ❤️❤️🧁
These look so good. Thank you for the recipe. May have to try them soon. ❤
H e l l o💝💝💝💝
@@blueberrys7165 hello Nathan. 😁
Hello Jemma, because of the different in taste of sweetness in my country and yours so I used your recipe and cut down the sugar level to half, but then I am always in short of 2-3 cupcakes of dozen like yours, which ingredient u suggest me to put instead so I can always have dozen? Thank you a lot
Hey,
For sure doing it next week. QQ though, what setting of oven is the best one? Top/bot or both? With air circulation on/off? Thanks for recipe :)
I always use fan assisted/fan forced. If you aren't using that I'd say that you should try top and bottom but increase the temperature bu 15-2- degrees celcius x
These cupcakes look so good
"Well nice" sounded oh so jamaican. Love love love this. I'll try it in a bundt cake
Trying these cupcakes for a bridal shower. What decorating tip did you use
Dolcetti deliziosi! Bravissima come sempre!
My mom used to make these when my sisters and I were very young it was my favourite! 😋
I LOOOOVE when I get Jemma´s notifications
Jemma! Your dimples! i love dimples omfg
also great recipe
Hi Jemma! do you use dutch processed coco powder in all your recipes?
Yes finally cupcakes that are made FOR ME
Yum, they look gorgeous!
Fantástica receta gracias por compartir 🥰🥰🥰🥰
I’m visiting London on this coming Monday and will be making a stop at the Soho shop.
Great stuff! I hope you enjoy it xx
O wow! Cant wait to try this recipe 😍
When there's two shards on one cupcake it reminds me of cat ears and I love cat ears!
Thank you again! You never disappoint.
Ooooo those do look well nice. yum yum for my tum tum xxx
These are phenomenal
Hi Jemma, can I use the same recipe to make a 6 inch cake instead of cupcakes? It looks amasing and I am excited to try this recipe :)
Hi. Can I used this recipe and make 6" cake instead of cupcake? Any changes regarding recipe also in baking time and temp? Ty.
Thank you for your awesome videos Jemma!
Are the melted chocolates tempered???
Hi Jemma, this looks yummy.
A request...Could you please explain how to use oven themometers in tips class and some other baking accessories use methods?
Also my cakes bottom are oily and once cakes cool down the top is sticky. I searched internet but did not get a proper answer, could you please help out from your experience? TIA !
That looks amazing as always Jemma!!
Banana marble cake/cupcakes with cream cheese frosting.
Great cupcake recipe can let me no where I can get Dutch processed cocoa powder from in the UK x
Green and Blacks is Dutch processed I believe and that is widely available now. Most cocoa powder is but brands like Bourneville are not. Or you can order online. I use Guittard or Callebaut or, if I'm feeling really flashy, Valrhona x
Great recipe and video as always. Could we please have a list of ingredients. Thanks
It's all there now! x
Gosh this is amazing!!! Thank you.
Wow! Love that chocolate!
loved it !
Cling film roll of frosting = genius!
بارك الله فيك... هلا انا متابعتك من ليبيا احبك واحب وصفاتك انا مدربة كب كيك واعطي في دورات واخذت من وصفاتك وتعليماتك جزاك الله خيرا... يحبونك حتى متدرباتي...مزيدا من التقدم والاجتهاد
hello cupcake jemma i am just loving your cakes all ways love your channel aways lots off love xxxxx
I made these the day before I had my daughter! Three weeks before her due date. Was going to have them at an anniversary party for my in-laws, but they ended up getting eaten at church where I left them to go to the hospital. Anyway. Great recipe.
Hi Jemma! I tried making these the other week and it was a major fail. The chocolate layer did not bake and was still runny after it came out of the oven (I baked them for a few minutes longer to see if it helps but it did not). The cupcakes were all sunken in the middle and looked a right mess. The cheesecake layer tasted nice but the chocolate bit was terrible. I followed your recipe to the t except I added approx 80g plain flour and 140 g self raising flour (I ran out of plain flour) and only 1/2 t of bicarb. Any ideas what went wrong?
Mine have been in nearly 10 minutes longer than they should and they're still like a batter in the middle. I don't know how long to leave it.
Hey Jemma. So there's no egg in this batter? Just in the cream cheese filling?
Beautiful cupcakes looks lush ❣️
Hi Jemma. Great recipe. Can you please pop the ingredients the description box. Thanks so much.
All done! x
@@CupcakeJemma Ahhh thanks much appreciated. Have a good weekend x
oh boy, I bet that is delicious!!!
So do you make jumbo cupcakes or regular?
What can be a substitute for the egg...in the cream cheese mix?
Defo gonna try this recipe. Any good ideas on how to use up Easter eggs?
I think she made a video a few years ago for left over Easter choc which probably was something like rocky road or tiffin 😊
Please Reply!
Hey Jemma, as a cupcake connoisseur, could you give me your advice on this please? I always prefer oil based cake recipes over butter based but for my birthday this Sunday I am gonna make your chocolate chip cookie cupcakes. I have made your recipes before, they are amazing but what I find with this creaming method that the exterior kinda becomes a touch hard but the inside remains quite moist. To avoid that I was wondering if I could use melted browned butter, beat in the eggs and sugar and then just whisk in the flour and levening agent (to avoid too much gluten formation) and create a more liquidy batter keeping the proportions same. Would it still work? Would be very glad if you replied. Thanks a lot
they look delicious 😍 chocolate and "cheesecake" is only ever a good combination. just wondering.. why does the water need to be hot?
Hot water helps the cocoa powder mix in a bit better but it doesn't make much of a difference really. You do it however you like :)
Yes please, yum!
Hi Jemma, is the chocolate bark tempered?
Please tell icing tip which you use to ice cupcake please
Looks so good!
Yum. Looks Amazeballs. Like Zebra brownies.
Wow 😍
I love all ur videos👏🏼👏🏼👏🏼
Perfection 200%
which is the best kitchen aid to get as i really want to invest in one
hi jemma its not risky raw egg in the cream can we change it with another thing
I guess your cream cheese is different, cuz for me it got liquid even tho the consistency of the cream cheese itself seemed similar?
My sieve doesn't shuffle through as quickly as yours (I have to bang it against my hand). What should I search for to find one like yours?
Gonna grab all the chocolate bags and run away hahahaha
One question for your masterclass if you can please answer once cupcakes baked why they start start coming away from their cupcake cases
In my experience, it's due to the quality of the paper cases, or it's because of the condensation from the moisture or oil that comes out of the cake against the paper, one trick to prevent it is to remove the cupcakes from the pan after 5 mins of removing from the oven 😊
this is an amazing cupcake, definitely going to try it out.. but where is the ingredient list in the description box below as you would put one in every other videos of yours?
It's all there, minor glitch! x
@@CupcakeJemma thank you, Jemma.. lookout for a tag soon on instagram with these cupcakes :)
Hi dear I got a question my cakes always cracks up even cupcakes where am I going wrong? And thanks for sharing
Looks yummy 💜
love the way u laugh 😂
these cc look classy
Thank you Jemmaaaaa
Oh yumm jemma
pls pls make a SACHERTORTE!