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Black Bottom Cupcakes
During my quest in the kitchen for the perfect version
of one of my favorite childhood treats, I was surprised to
discover that many of my friends and neighbors (that is,
testers) had never tried a black bottom cupcake before.
If you’re part of this group, you need to bake a batch –
they’re absolutely wonderful.
Makes 1 1/2 dozen cupcakes
Cream Cheese Filling
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3/4 pound (one and a half 8-ounce packages) cream cheese
(not softened)
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1/2 cup sugar
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1 large egg, at room temperature
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1/3 cup miniature semisweet chocolate chips
Cupcakes
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1 3/4 cups all-purpose flour
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3/4 cup unsweetened Dutch process cocoa
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup vegetable oil (preferably canola)
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1 cup sugar
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1 cup buttermilk
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2 teaspoons vanilla extract
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with 18 cupcake papers.
To make the cream cheese filling: In a medium-size bowl,
beat the cream cheese and sugar until smooth. Add the egg
and beat well. Stir in the chocolate chips. Set aside.
To make the cupcakes: In a small bowl, combine the flour,
cocoa, baking soda, and salt. Set aside. In a large bowl,
on the medium speed of an electric mixer, beat together
the oil and sugar. Add the dry ingredients in two parts,
alternating with the buttermilk and vanilla, and making
sure all ingredients are well blended.
Carefully spoon the cupcake into the cupcake liners,
filling them about two-thirds full. Drop a small scoop
(about 1 1/2 tablespoons) of the cream cheese filling on
top of each cupcake. Bake for 30-35 minutes, or until a
cake tester inserted in the center of each cupcake comes
out clean.
Cool the cupcakes in the tins for 30 minutes. Remove from
the tins and cool completely on a wire rack.
Recipe from More From
Magnolia: Recipes from the World Famous Bakery and
Allysa Torey’s Home Kitchen By Allysa Torey (Simon &
Schuster; September 2004; $27.00/Hardcover; IBSN:
0-7432-4661-6) |
