What I love most about the Black Bottom Cupcake recipe is that it features an easy method for «filling» the cupcakes by simple dropping a dollop of the
filling over the top of the cake batter before baking.
106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
Add finely chopped rosemary, reserving 1/4 teaspoon to sprinkle
over the top of the cake batter.
1 tablespoon + 1 teaspoon finely chopped fresh rosemary, reserving 1/4 teaspoon to sprinkle over the top of the cake batter
Add finely chopped rosemary, reserving 1/4 teaspoon to sprinkle
over the top of the cake batter.
1 tablespoon + 1 teaspoon finely chopped fresh rosemary, reserving 1/4 teaspoon to sprinkle over the top of the cake batter
106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter