This is one of my favorite recipes for an American dessert known as black bottom cupcakes. I've changed the chocolate cake component a little bit over the years, but the topping remains the same. Be careful when filling the muffin cups because these rise quite a bit. My cupcake wrappers are slightly larger so I make 18, but if using the small pastel colored liners from the grocery store you may want to make 20.
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
I use slightly larger cupcake liners/papers which I buy on-line so I get 18 cupcakes. If you are using typical cupcake liners from the grocery store, you may want to use 20 liners.