Black bottom Apple Cupcakes




For the cocoa batter:-

  1. All purpose flour – 3/4 cup
  2. Brown sugar – 1/2 cup (tightly packed)
  3. Baking soda – ½ tsp
  4. Salt – a pinch
  5. Unsweetened cocoa powder – 2 level tbsps.
  6. Cinnamon powder – 1/2 tsp.
  7. Apple juice – ½ cup ( I used KDD)
  8. Egg – half of a large egg
  9. Apple cider vinegar – 1.5 tsp.
  10. Canola oil – 3 tbsps.
  11. Vanilla essence – ½ tsp

For the cream cheese layer:-

  1. Cream cheese – 150 grams, softened ( I used Philadelphia cream cheese spread)
  2. Brown sugar – 1/4 cup (tightly packed)
  3. Egg – half of a large egg
  4. Vanilla essence – ¼ tsp

For the caramelised apples:-

  1. Granny smith apples – 4 numbers; peeled, seeded and cut into bite size cubes
  2. Unsalted butter – 1 tbsp.
  3. Brown sugar – 1/4 cup (tightly packed)


  1. Preheat the oven to 180C.
  2. For the topping, combine the apple cubes, butter and brown sugar in a medium saucepan & cook for about 10 minutes or till dry. Keep these caramelised apples aside.
  3. Beat together the cream cheese, granulated sugar, ¼ tsp of vanilla essence & ½ of the egg with your mixer till smooth & fluffy. Keep aside.
  4. Sift together the flour, cocoa powder, baking soda, cinnamon powder & salt. Beat the other half of the egg very well. Add the brown sugar, vinegar, apple juice, canola oil & ½ tsp of vanilla essence to the egg & beat well till smooth. Fold in the sifted flour mixture carefully.
  5. Place cupcake liners into the holes of your muffin pan.
  6. Spoon 1 tbsp. of the chocolate batter into the cupcake liners & place a generous tablespoon of cream cheese mixture on top of the chocolate batter. Finally spread a tablespoon of the caramelised apples over the cream cheese mixture.
  7. Bake at 180C for 25 minutes.
  8. Remove the cupcake liners before serving.
This entry was posted in Baking, Cake, Chocolate, Continental. Bookmark the permalink.

3 Responses to Black bottom Apple Cupcakes

  1. These cupcakes looks amazing with those apples

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