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black bottom cupcakes

Saturday. 03. 8. 2008.

I gave into my baking cravings last night. So I tried out the black bottom cupcakes recipe from JoyofBaking.com.

The recipes originally comes from David Lebovitz’s “The Great Book of Chocolate“.

Cream Cheese Filling:

  • 8 ounces (227 grams) cream cheese, room temperature
  • 1/3 cup (65 grams) granulated white sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Chocolate Cupcakes:

  • 1 1/2 cups (210 grams) all purpose flour
  • 1 cup (210 grams) light brown sugar
    (I didn’t have enough for a full cup so I filled up the rest of the cup with granulated white sugar)
  • 1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240 ml) water
  • 1/3 cup (80 ml) unflavored vegetable oil
  • 1 tablespoon white vinegar (I used apple cider vinegar)
  • 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or spray with a non stick vegetable spray, 12 muffin cups. (I used cupcake/muffin papercups)

Cream Cheese Filling: In your food processor or electric mixer beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.

Chocolate Cupcakes: First, in a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.

Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool.

These cupcakes can be stored in the refrigerator for about 3 – 4 days.

Makes 12 cupcakes

I find that whenever I try out a recipe, I always end up with more than what they say I’ll end up. Instead of 1 dozen, I ended up with 2 dozen. But more is always appreciated. That’s how much batter left over after putting first dozen into the oven.

I followed their instructions about putting a couple spoons of the cream cheese in the middle of the cake batter but it did not turn out the same way pictured in JoyofBaking.com. But they turned delicious just the same.

 

I know I said that I ended up with 2 dozen but I couldn’t help myself. I ate 2 last night. They just turned out so good.

So what do I do with all these cupcakes? I froze some of them! After scouring the internet for tips and suggestions, I wrapped them individually with plastic wrap, put them into a ziplock bag and them popped them into the freezer. When I’m ready to eat them, I’ll just thaw them at room temperature after unwrapping.

Might I also add that the chocolate cupcake is completely vegan. So if you have a vegan in your life or you are a vegan, it would be the perfect chocolate cupcake to make because it’s rich and moist. But I must say that you would be missing out without the cheese cake bit.

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