Sweets | Black-Bottom Cupcakes
Posted on April 8, 2013
For several years we had a food service to help us out with our dinners. One of the desserts that they made were Black-Bottom Cupcakes. After canceling the service, I thought I would never see these again, then I ran across the recipe in David Lebovitz's The Great Book of Chocolate cookbook. These are yummy and easy to make.
Yield: 12 cupcakes
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
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
Adjust the rack to the center of the oven and preheat to 350°F. Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
To make the filling, beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
To make the cupcake batter, 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.
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 overmix the batter and end up with less-than-tender cupcakes.
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.
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.
(Ref. "Black-Bottom Cupcakes" recipe, The Great Book of Chocolate cookbook, p. 104.)