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Saturday, December 08, 2007

Black Bottom Goodness

I tasted my first ever black bottom cupcake when I baked up a batch several months ago. The earlier version was covered in chocolate glaze and known by another name, cream cheese-stuffed chocolate cupcakes. From that first cupcake I knew I was a fan. Chocolate, cake in the form of a cupcake, and cream cheese, what isn't to love?

This recipe got rave reviews on allrecipes, and truly couldn't have been easier. The recipe as it appears on allrecipes yields twice as much cream cheese filling as it does cake batter, so through trial I ended up making two batches of cake batter. Next time? I'll just make one double batch. Even with a double batch of cupcake batter, which ends up with about 30 cupcakes you still have a generous amount of filling in each cupcake. They were delish the first day, but after refrigerating them over night I thought they were even better. I don't know what it is, but something about cold chocolate cake, all moist and dense, it's hard to resist. Yum!

Black Bottom Cupcakes


Black Bottom Cupcakes

Filling

1 (8 ounce) package cream cheese, softened
1 egg
1/3 cup white sugar
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips

Cake Batter

3 cups all-purpose flour
2 cup white sugar
1/2 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 cup water
2/3 cup vegetable oil
2 tablespoon cider vinegar
2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 2 cup sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/2 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25 to 30 minutes.

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Comments on "Black Bottom Goodness"

 

Blogger Dhanggit said ... (10:56 AM) : 

wow what a great combination...creammy goodness and chocolately experience in one cupcake!! i'll order a dozen :-)

 

Blogger Kristen said ... (12:19 AM) : 

Oh those look and sound wonderful!

 

Blogger Deborah said ... (10:22 AM) : 

I grew up with these - we called them chocolate cheesecake cupcakes. And I agree - they are best straight from the fridge the next morning!!

 

Anonymous Sorina said ... (4:38 PM) : 

What a great recipe blog everything so looks delicious...

 

Anonymous shannon said ... (6:12 PM) : 

Hi Jaay,

My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

And I've never had a black bottom cupcake before, but wow! Something to put on the top of my baking list. Can't wait for my first bite. =)

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

 

Anonymous Sorina said ... (9:32 AM) : 

You have such a lovely blog. Great recipe it really does look so delicious.

 

Blogger Kelly said ... (12:54 PM) : 

So while you're mod-ing cupcakes and giving us ideas that will cause us to need larger pants, here's a cupcake questions for you.

I'm interested in making German Chocolate Cake into cupcakes, but I don't want to just put the normal icing on top of the cupcakes, like they were mini cakes. I'm thinking about... putting it inside the cupcakes somehow. But how? I'm not sure it will go well into a pastry bag to squeeze into the middle, but I don't have any other ideas either.

Can you (or any of your readers) think of any ingenious ways to do this?

 

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