Black Bottom Cupcakes

Can’t you just feel a chocolate craving coming on?  I’ve been back on track, eating healthy after the holidays and then something happened.  I had the most intense chocolate craving and I thought of my favorite cupcake.  They are moist, chocolate cupcakes filled with cream cheese and chocolate chips … ahhhh chocolate craving satisfaction to the max.  Sometimes we just need to indulge.  Enjoy!

Black-Bottom Cupcakes
The Great Book of Chocolate, David Lebovitz

Yield: 12 full-size or approximately 30 mini cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped (I used chocolate chips)

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons* of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely,** which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

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10 thoughts on “Black Bottom Cupcakes

  1. My friend was just telling me last week how she bought a cupcake called “Chocolate bottom” cupcake and it was super good. I think the recipe you just shared may close that cupcake. I am soooo going to try this! I don’t think hers had cream cheese in it but I think that’s a lovely addition!

  2. These are gorgeous and look really good. Since I am so incredibly lazy, do you think I could put this in a 9 x 13 and layer it? Like I said, I’m really lazy.

    • Thanks Sherry. 🙂 I’ve never tried baking them that way but I don’t see why it won’t work. I’d just put the cake batter in the 9 x 12 pan and then space the spoonfuls of the cream cheese on top of the batter. Let me know how it works out.

  3. Pingback: Black Bottom Muffins « newfoundlandtraveller

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